James Martin French Onion Soup

This James Martin French Onion Soup is a deeply comforting classic with sweet, slow-cooked onions, rich beef stock, and a golden, bubbling cheese topping. The texture is silky and hearty, with layers of flavour built patiently over time. It is an easy but unhurried recipe that rewards care rather than skill. Total time is about 1 hour and 20 minutes from start to finish.

Ingredients

For the soup base

• 50g unsalted butter
• 2 tbsp olive oil
• 1kg onions, thinly sliced
• 2 garlic cloves, finely chopped
• 1 tsp plain flour
• 200ml dry white wine
• 1.5 litres hot beef stock
• 2 fresh thyme sprigs
• 1 bay leaf
• Salt, to taste
• Freshly ground black pepper

For the topping

• 1 small baguette, sliced
• 120g Gruyère cheese, grated
• Extra butter, for toasting

How to Make James Martin French Onion Soup

• Prepare the oven: Preheat the grill to high. Place a rack near the top so the cheese melts and browns evenly.
• Cook the onions: Melt the butter with the olive oil in a large, heavy-based saucepan over low heat. Add the onions and cook gently for 35 to 40 minutes, stirring often, until very soft and deeply golden.
• Add flavour: Stir in the garlic and cook for 1 minute. Sprinkle over the flour and cook for another minute, stirring well so it does not catch.
• Deglaze: Pour in the white wine and simmer for 3 to 4 minutes until slightly reduced, scraping up any caramelised bits from the base of the pan.
• Simmer the soup: Add the hot beef stock, thyme, and bay leaf. Bring to a gentle simmer and cook for 20 minutes. Season with salt and black pepper, then remove the herbs.
• Toast the bread: Lightly butter the baguette slices and toast under the grill until golden on both sides.
• Assemble and grill: Ladle the soup into heatproof bowls. Float the toasted bread on top, scatter generously with Gruyère, and grill until melted, bubbling, and lightly golden.

Tips

How do I get deeply caramelised onions?

Keep the heat low and be patient. Stir regularly and allow the onions to colour slowly. Rushing this step will give bitterness rather than sweetness.

Can I make the soup richer?

Use homemade beef stock if possible and finish with a small knob of butter stirred in just before serving.

What if my soup tastes too sweet?

Add a splash of dry sherry vinegar or a little extra black pepper to balance the sweetness.

Serving Suggestions

• Serve with a crisp green salad and mustard vinaigrette
• Add a glass of dry white wine or light red wine
• Pair with extra crusty bread on the side

Storage

Room temperature

Do not leave the soup out for more than 2 hours.

Refrigerator

Store the soup without the bread topping in an airtight container for up to 3 days. Reheat gently on the hob.

Freezing

The soup base freezes well for up to 3 months. Defrost fully, reheat, then add fresh bread and cheese before serving.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 32g
• Protein: 18g
• Fat: 24g
• Saturated Fat: 12g
• Sodium: 980mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

James Martin French Onion Soup

Recipe by Milli RoseCourse: SoupCuisine: FrenchDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A rich and comforting French onion soup with slow-cooked caramelised onions, beef stock, toasted baguette, and melted Gruyère cheese.

Ingredients

• 50g unsalted butter

• 2 tbsp olive oil

• 1kg onions, sliced

• 2 garlic cloves, chopped

• 1 tsp plain flour

• 200ml dry white wine

• 1.5 litres beef stock

• 2 thyme sprigs

• 1 bay leaf

• 1 baguette, sliced

• 120g Gruyère cheese, grated

• Salt

• Black pepper

Directions

• Cook onions slowly in butter and oil until caramelised.
• Add garlic and flour, then deglaze with white wine.
• Pour in stock, add herbs, and simmer gently.
• Toast baguette slices until golden.
• Top soup with bread and cheese, then grill until bubbling.

Notes

• Take time caramelising the onions for best flavour.
• Use good-quality stock for depth.
• Freeze soup base only, without bread or cheese.