James Martin French Onion Soup​

This James Martin French onion soup is the kind of bowl that feels restaurant-special but is completely doable at home. You get sweet, deeply caramelised onions in a rich beefy broth, topped with a crisp baguette round and a bubbling blanket of Gruyère. It is a medium-difficulty recipe mainly because the onions need time and attention, but the steps themselves are straightforward. Total time is around 1 hour 30 minutes, and most of that is hands-off simmering and slow cooking.

Ingredients

For the onion soup

• 1.2kg onions (about 6 large), thinly sliced
• 40g unsalted butter
• 1 tbsp olive oil
• 1 tsp fine salt (plus more to taste)
• 2 garlic cloves, finely sliced
• 1 tbsp plain flour
• 150ml dry white wine (or extra stock)
• 1.2 litres beef stock, hot (homemade or good-quality fresh stock)
• 2 tsp Worcestershire sauce (optional)
• 2 thyme sprigs (or 1 tsp dried thyme)
• 1 bay leaf
• Freshly ground black pepper, to taste

For the cheesy baguette topping

• 8 slices baguette, about 1.5cm thick
• 1 small garlic clove, cut in half
• A little olive oil, for brushing
• 200g Gruyère, grated (or Comté)
• 2 tbsp Parmesan, finely grated (optional, but adds a lovely savoury edge)

How to Make James Martin French Onion Soup

• Prepare the oven: Preheat the grill (broiler) to high. Set a rack about 10 to 15cm from the heat so the cheese melts and browns without burning too fast.
• Start the onions: Melt the butter with the olive oil in a large heavy-based pan over medium heat. Add the sliced onions and the salt, then cook for 10 minutes, stirring often so they soften evenly.
• Caramelise properly: Turn the heat down to medium-low and cook the onions for 35 to 45 minutes, stirring regularly. You are aiming for deep golden, sweet, jammy onions. If the bottom of the pan starts to catch, add a splash of water and scrape it up.
• Add garlic and thicken: Stir in the sliced garlic and cook for 1 minute. Sprinkle in the flour and stir for another minute. This lightly thickens the soup and gives it that classic body.
• Deglaze: Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let it bubble for 2 to 3 minutes so the sharp alcohol edge cooks off.
• Simmer the soup: Add the hot beef stock, Worcestershire sauce (if using), thyme and bay leaf. Bring to a gentle simmer and cook for 20 minutes. Taste, then season with black pepper and extra salt only if needed.
• Toast the bread: Arrange the baguette slices on a baking tray. Toast under the grill for 1 to 2 minutes per side until crisp. Rub one side of each toast with the cut garlic clove and brush lightly with olive oil.
• Top with cheese: Pile grated Gruyère on the toasts (add Parmesan if using). Pop them back under the grill for 1 to 3 minutes until melted and bubbling. Keep an eye on them, as they can brown quickly.
• Assemble and serve: Ladle the hot soup into ovenproof bowls and float 1 to 2 cheesy toasts on top of each. Rest for 2 minutes before serving, then enjoy while the cheese is still stretchy and the soup is piping hot.

Tips

How do I get the onions properly caramelised without burning them?

Keep the heat at medium-low once the onions soften and stir regularly, especially towards the end. If the pan looks dry or you see dark spots forming too quickly, add a tablespoon or two of water and scrape. Slow cooking builds sweetness, fast cooking builds bitterness.

Why does my soup taste flat?

French onion soup needs enough salt, a rich stock, and time. Use good beef stock, simmer for at least 20 minutes once the stock is added, and finish with black pepper. A small splash of Worcestershire sauce helps bring savoury depth, especially with supermarket stock.

Can I make this without wine?

Yes. Swap the wine for the same amount of extra stock. You will lose a bit of brightness, so add a teaspoon of sherry vinegar or cider vinegar at the end, a few drops at a time, until the flavour lifts.

What is the best cheese for the topping?

Gruyère is the classic choice because it melts smoothly and tastes nutty. Comté is a great alternative. If you want a stronger finish, add a little Parmesan on top, but keep Gruyère as the main cheese for the best melt.

Serving Suggestions

• Serve with a crisp green salad with a sharp mustard vinaigrette.
• Add a simple charcuterie board for a relaxed starter-turned-supper.
• Pair with roast chicken or a steak dinner as a first course.
• Offer extra baguette on the side for dunking into the broth.

Storage

Room temperature

Let the soup cool for up to 1 hour, then refrigerate. Do not leave it out longer than that, especially if your kitchen is warm.

Refrigerator

Store the soup (without bread and cheese) in an airtight container for up to 4 days. Reheat gently on the hob until steaming hot, then add freshly made cheesy toasts.

Freezing

Freeze the soup base only for up to 3 months. Cool completely, portion into freezer-safe containers, and label. Defrost overnight in the fridge, reheat thoroughly, and top with freshly toasted bread and cheese for the best texture.

Nutrition

• Calories: 560 kcal
• Carbohydrates: 49g
• Protein: 24g
• Fat: 26g
• Saturated fat: 13g
• Sodium: 1180mg

Nutrition values are estimates and will vary depending on your stock, bread, and cheese.

FAQs

James Martin French Onion Soup

Recipe by Milli RoseCourse: Starter, SoupCuisine: FrenchDifficulty: Medium

Servings

4

bowls

Prep time

15

minutes

Cooking time

1

hour 

15

minutes

Total time

90

minutes

Calories

560

kcal

1

hour 

30

minutes

Deeply caramelised onions simmered in a rich beef stock, finished with toasted baguette and bubbling Gruyère. Classic French onion soup made the home-cook friendly way.

Ingredients

• For the soup:

• 1.2kg onions (about 6 large), thinly sliced

• 40g unsalted butter

• 1 tbsp olive oil

• 1 tsp fine salt (plus more to taste)

• 2 garlic cloves, finely sliced

• 1 tbsp plain flour

• 150ml dry white wine (or extra stock)

• 1.2 litres beef stock (hot)

• 2 tsp Worcestershire sauce (optional)

• 2 thyme sprigs (or 1 tsp dried thyme)

• 1 bay leaf

• Freshly ground black pepper, to taste

• For the cheesy toasts:

• 8 slices baguette (about 1.5cm thick)

• 1 small garlic clove, cut in half

• 200g Gruyère, grated (or Comté)

• 2 tbsp Parmesan, finely grated (optional)

• A little olive oil, for brushing

Directions

• Slice the onions and get your ingredients prepped. Warm the stock in a separate pan or kettle so it is ready to go.
• Melt the butter with the olive oil in a large heavy-based pan. Add the onions and salt, then cook over medium heat for 10 minutes, stirring often.
• Turn the heat down to medium-low and cook for 35–45 minutes, stirring regularly, until the onions are soft, dark golden and jammy. Add a splash of water if they catch.
• Stir in the sliced garlic and cook for 1 minute. Sprinkle over the flour and stir for another minute to cook it out.
• Pour in the wine and scrape up any browned bits from the bottom. Simmer for 2–3 minutes.
• Add the hot stock, Worcestershire sauce (if using), thyme and bay leaf. Simmer gently for 20 minutes, then season to taste.
• Toast the baguette slices, rub with the cut garlic clove, brush lightly with olive oil, then pile on the Gruyère (and Parmesan if using).
• Ladle hot soup into ovenproof bowls. Float 1–2 cheese toasts on each bowl.
• Grill until the cheese is bubbling and golden. Rest for 2 minutes, then serve carefully.

Notes

• Caramelising is the flavour. Give the onions time and keep the heat moderate so they turn sweet, not bitter.
• Use ovenproof bowls or a sturdy baking dish if you do not have soup crocks.
• If your stock is salty, season at the end and taste as you go.