{"id":8461,"date":"2025-10-19T02:29:54","date_gmt":"2025-10-19T02:29:54","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=8461"},"modified":"2025-12-31T18:01:25","modified_gmt":"2025-12-31T18:01:25","slug":"jamie-olivers-cheesy-onion-soup-video","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/jamie-olivers-cheesy-onion-soup-video\/","title":{"rendered":"Jamie Oliver’s Cheesy Onion Soup [Video]"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Jamie Oliver’s Cheesy Onion Soup<\/h2>\n
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With British IPA and chunky croutons.<\/span>
<\/div>I\u2019m giving the humble onion superstar status in this special autumnal soup. This is my homage to the French classic with flavours that celebrate British ingredients to the max. Think farmhouse cheese-topped croutons, oozing and bubbling on top of beautifully sweet onions. Cheat out epic flavour by using a cartouche to keep the moisture in the onions \u2013 they\u2019ll release their sugars, which in turn creates more caramelisation, colour and deliciousness. C\u2019mon!<\/span><\/div>\n
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Total Time<\/span>1 hour<\/span><\/span> hr<\/span> 30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>8<\/span> to 10<\/span><\/span><\/div>\n\n
Author: <\/span>Jamie Oliver<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 2\u00bd<\/span> litres \/ 4\u00bd pints<\/span> quality organic chicken, beef, or vegetable stock<\/span><\/li>
  • 2<\/span> kg \/ 4\u00bd lb<\/span> mixed-colour onions<\/span><\/li>
  • 6<\/span> cloves<\/span> of garlic<\/span><\/li>
  • unsalted butter<\/span><\/li>
  • olive oil<\/span><\/li>
  • 1<\/span> bunch of mixed herbs<\/span> such as sage, thyme, rosemary, bay (20g\/\u00beoz)<\/span><\/li>
  • 300<\/span> ml \/ 10fl.oz.<\/span> British IPA beer<\/span><\/li>
  • 8-10<\/span> slices<\/span> of quality stale bread<\/span> 2cm \/ \u00beinch thick<\/span><\/li>
  • English mustard<\/span><\/li>
  • 150<\/span> g \/ 5\u00bc oz<\/span> British farmhouse cheeses<\/span> plus extra for grating<\/span><\/li>
  • Worcestershire sauce or vegan alternative<\/span><\/li>
  • extra virgin olive oil<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Bring the stock to a simmer over a low heat.<\/div><\/li>
    • Peel and finely slice the onions and garlic. Melt a good knob of butter with 2 tablespoons of olive oil in a large ovenproof casserole pan over a medium-high heat. Stir in the garlic, then tip in the onions, season well with sea salt and black pepper, stir, then turn the heat up slightly.<\/div><\/li>
    • Tie the herbs together with a length of string to make a bouquet garni, then add to the pan, tying the end of the string to the pan\u2019s handle so you can easily fish it out later.<\/div><\/li>
    • Turn the heat down to medium. Make a cartouche with a piece of greaseproof paper and place directly onto the onions. Cook the onions for 40 minutes, or until soft, sticky and caramelised, removing the cartouche halfway through and stirring occasionally.<\/div><\/li>
    • Pour in the IPA to deglaze the pan, using a wooden spoon to scrape up all the nice sticky bits, then let it bubble away and pour in the hot stock. Bring to the boil, then turn the heat down and simmer for 5 to 10 minutes. Remove the bouquet garni.<\/div><\/li>
    • Preheat the grill (broiler) to maximum. Toast your bread on both sides, then spread one side with a knob of butter and mustard. Slice, grate or crumble the cheeses, then divide up and use to generously top the toasts, then cut them into large pieces and place them in one layer directly onto the soup, pushing them down slightly to allow them to soak up the soup. Grate over a little extra cheese, and finish with a shake of Worcestershire sauce.<\/span><\/div><\/li>
    • Place the pan under the grill (broiler) for 5 to 10 minutes until the cheese is melted, bubbling and golden, and the bread is crispy and delicious \u2013 keep an eye on it to make sure it doesn\u2019t burn! Divide between bowls and enjoy with a drizzle of extra virgin olive oil.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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      <\/span>Notes<\/span><\/h3>
      <\/span>Top Tip<\/span><\/h5>\nCooking the onions slowly adds incredible sweetness and flavour, so don\u2019t be tempted to speed this bit up!<\/span><\/div><\/div>\n<\/div><\/div>\n\n\n

      <\/span>Video<\/span><\/h3>\n\n\n\n
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