familyservicehub English Onion Soup is a delicious variation of the classic French recipe, with its combination of chicken broth, sage and sharp cheddar. This soup will warm you up from the inside on a cold winter’s day.
North Georgia can be very cold in the winter. It can get really, really cold. It was cold, at least for me.
Ingredients
- Butter, 2 tablespoons
- 2 tablespoons of olive oil
- A good mix of red, green and yellow onions is preferred.
- 2 tablespoons of fresh sage chopped
- 2 teaspoons of salt
- 1 teaspoon freshly ground pepper
- 8 cups of hot chicken or vegetable broth
- 8 French or Italian slices
- Butter, 2 tablespoons
- 8 ounces Sharp Cheddar Cheese White or Yellow
- Few drops Worcestershire sauce
- Few drops of olive oil
Instructions
- Prepare the onions. Peel and slice the red, yellow and green onions into half-moons.
- Chop the fresh sage roughly, saving a few leaves to garnish.
- Over medium heat, place the butter and oil in a heavy-bottomed large pan. Add the onions, sage and salt/pepper when butter has melted. Stir the butter and oil together.
- Reduce the heat and cover the pan, leaving it slightly ajar. Cook the onions for 50-60 minutes, without coloring them too much.
- Continue cooking the onions for another 20 minutes until they are soft and golden. Make sure to stir occasionally to avoid sticking.
- Place the stock on the stove just before the cooking time expires and bring it up to a simmer.
- Add the hot stock when the onions have softened and are slightly browned. Bring the mixture to a rolling boil, then reduce the heat, and let it simmer for another 10-15 minutes.
- As the soup simmers, prepare the toasts.
- Cut 8 rounds of one inch thickness, place them on a baking tray and generously spread butter over each.
- Place them under the broiler and cook until golden brown.
- Pour the soup into 8 oven-safe dishes. Each dish should be topped with a toasted round of bread and generous amounts of grated cheese. Sprinkle a few drops Worcestershire sauce over the cheese.
- Place one sage leaf on each plate. Toss with a few drops olive oil.
- Place under the broiler until the cheese is melted and bubbly.
- Remove the baking sheet carefully from the oven.
Notes
- Be patient and take your time when you cook the onions. Slow and low cooking results in the best caramelization.
- For the best taste, use a variety. If you want, add some garlic.
- Storing leftover soup without bread topping is a good idea. Store the soup in an airtight container in the fridge for up to 3 days. Reheat the soup in the microwave.