's take on the classic French onion soup is surprisingly easy to make despite how elaborate it looks. The chef likes to flambé the onions to elevate this recipe even further, but that's an optional step you can forego.
The best part about this recipe, which serves four, is that everything in one pot for maximum flavour and convenience - perfect for a . Sharing it on his official website, the renowned restaurateur said: "Rich, buttery and really comforting, French onion is a classic for a reason! I've flambéed my onions for a bit of theatre, but you absolutely don't have to. The cheesy, mustardy croutons are perfect for absorbing all that lovely flavour."
Jamie Oliver's one-pot French onion soup recipe
Ingredients
Four large onions (one kilogram)
25g unsalted butter
Olive oil
Two cloves of garlic
One tablespoon of dark brown sugar
50ml dry vermouth or brandy
1.5 litres of organic beef stock
Worcestershire sauce
Eight small slices of sourdough baguette or a small loaf
Two tablespoons Dof ijon mustard
100g Gruyère cheese
Method
Peel and finely chop the onions, or use a food processor with a slicing blade for quicker preparation - this also helps prevent tears for sensitive eyes. Place the onions in a large casserole dish with butter and one tablespoon of olive oil, seasoning with sea salt and freshly cracked black pepper.
Cook gently over low heat, covered, for about 10 minutes or until the onions have softened, stirring occasionally.
Peel and grate the garlic, then add it to the pan along with the sugar, cooking for an additional 15 minutes or until the onions become golden and caramelised.
Give everything a good stir, then pour in the vermouth or brandy. Carefully tilt the pan to ignite the flames (or use a long match), allowing it to flambé - be sure to stand back! Once the flames subside, add the beef stock, cover with the lid, and let it simmer for 20 minutes. Season with salt, pepper, and a dash of Worcestershire sauce to taste.
Preheat the grill to high. As the soup nears completion, place the sourdough slices on a baking tray and toast them under the grill for two to three minutes on one side or until lightly browned.
Remove from the grill, flip them over, and spread mustard on the untoasted side. Arrange the slices on top of the soup, toasted side down, then grate cheese over them. Place the pan back under the grill for another three minutes or until the cheese is melted and bubbling.
Serve the onion soup in bowls, topping each with two cheesy croutons.
