Importance Score: 25 / 100 🔵
Jamie Oliver’s Simplified French Onion Soup Recipe: A One-Pot Classic
Celebrated chef Jamie Oliver presents a surprisingly accessible take on the beloved French onion soup. This one-pot recipe streamlines the process of creating this comforting classic, making it ideal for a family meal. While Oliver suggests an optional flambé step to enrich the flavour profile, the core recipe remains effortlessly achievable. Enjoy rich, flavourful French onion soup with minimal fuss, perfect for a satisfying dinner.
Ingredients
- 4 large onions (1 kg)
- 25g unsalted butter
- Olive oil
- 2 cloves of garlic
- 1 tbsp dark brown sugar
- 50ml dry vermouth or brandy
- 1.5 litres organic beef stock
- Worcestershire sauce
- 8 small slices sourdough baguette or 1 small loaf
- 2 tbsp Dijon mustard
- 100g Gruyère cheese
Method
Begin by peeling and finely chopping the onions. For quicker prep and to reduce tears, a food processor with a slicing blade can be used. In a large casserole dish, combine the chopped onions with butter and one tablespoon of olive oil. Season generously with sea salt and freshly cracked black pepper.
Cook over a low heat, covered, for approximately 10 minutes, or until the onions have softened, stirring intermittently to prevent sticking.
Peel and grate the garlic. Add the grated garlic to the onion mixture along with the brown sugar. Continue cooking for a further 15 minutes, or until the onions develop a rich golden and caramelised colour.
Stir the mixture thoroughly. Pour in the vermouth or brandy. For an optional flambé, carefully tilt the pan to introduce the liquid to the edge of the flame from the stove (or use a long match), ensuring you stand back for safety. Allow the flames to subside naturally. Once extinguished, add the beef stock, cover with the lid, and allow to simmer gently for 20 minutes. Season to taste with additional salt, pepper, and a dash of Worcestershire sauce.
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Preparing Cheesy Croutons
Preheat your grill to a high setting. While the soup simmers, arrange the sourdough slices on a baking tray. Toast under the hot grill for 2-3 minutes on one side, until lightly golden brown.
Remove the tray from the grill and flip the sourdough slices. Spread Dijon mustard evenly on the untoasted side of each slice. Position the mustard-coated slices on top of the soup, toasted-side down, ensuring they cover the surface. Generously grate Gruyère cheese over the croutons and soup.
Return the casserole dish under the grill for another 3 minutes, or until the Gruyère is fully melted, bubbling, and golden brown.
Serving Suggestion
Ladle the French onion soup into individual bowls. Serve immediately, ensuring each portion is topped with two delectable cheesy croutons. Enjoy this classic comfort food.