Print

Mary Berry English Onion Soup Recipe

Mary Berry English Onion Soup
Print Recipe
Print Recipe

Mary Berry’s English Onion Soup is a traditional onion-based soup with a British flair, featuring caramelized onions cooked in stock and cider instead of wine. Unlike the heavier French version topped with melted cheese, this version focuses on natural sweetness, light texture, and clean flavours.

Ingredients

  • Butter – 50g

  • Olive oil – 1 tbsp

  • Onions – 5 large, thinly sliced

  • Garlic – 2 cloves, crushed

  • Plain flour – 1 tbsp

  • Vegetable or beef stock – 1 litre

  • Dry cider – 150ml (optional, for depth)

  • Bay leaf – 1

  • Fresh thyme – 1 tsp (or ½ tsp dried)

  • Salt and freshly ground black pepper – to taste

  • Fresh parsley – for garnish

(Optional: Serve with toasted bread and grated cheese for a heartier version.)

Instructions

Step 1: Caramelize the onions

Melt the butter with the olive oil in a large pot over low heat. Add the onions and cook gently for 25–30 minutes, stirring often, until soft, golden, and caramelized.

Step 2: Add garlic and flour

Stir in the garlic and cook for 1 minute. Sprinkle in the flour and mix well to coat the onions. This helps slightly thicken the soup.

Step 3: Add liquids and seasoning

Pour in the cider (if using) and let it bubble for 1–2 minutes to evaporate the alcohol. Then add the stock, bay leaf, and thyme. Stir and bring to a gentle simmer.

Step 4: Simmer for flavour

Simmer for 20 minutes over low heat, allowing the flavours to meld together. Taste and adjust seasoning with salt and pepper.

Step 5: Serve and garnish

Remove the bay leaf, ladle the soup into bowls, and garnish with chopped parsley. Serve with crusty bread or cheese toast on the side.

Find it online: https://maryberrycooks.co.uk/mary-berry-english-onion-soup/