Mary Berry French Onion Soup
Mary Berry’s French Onion Soup is a slow-cooked onion-based soup simmered in beef stock and topped with crusty bread and melted cheese. It’s a British take on the traditional French favourite, offering sweetness from caramelized onions, savoury richness from the stock, and indulgence from the cheesy topping.
- Prep Time: 10
- Cook Time: 35
- Total Time: 45 minutes
- Yield: 4
- Category: Soup
- Method: Simmering
- Cuisine: British
Ingredients
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Butter – 50g
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Olive oil – 1 tbsp
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Onions – 5 large, thinly sliced
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Garlic – 2 cloves, crushed
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Plain flour – 1 tsp
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Beef stock – 1.2 litres (use vegetable stock for a vegetarian version)
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Dry white wine – 100ml (optional)
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Worcestershire sauce – 1 tsp
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Bay leaf – 1
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Thyme – 1 tsp (fresh or dried)
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Salt and black pepper – to taste
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Baguette slices – 8 (toasted)
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Gruyère or mature cheddar cheese – 100g, grated
Instructions
Melt the butter with olive oil in a large saucepan over low heat. Add the onions and cook slowly for 20–25 minutes, stirring often, until golden and caramelized. This step builds the soup’s signature flavour.
Stir in the garlic and cook for 1 minute, then sprinkle in the flour. Stir well to coat the onions — this helps thicken the soup slightly.
Add the wine, if using, and allow it to bubble for a minute. Pour in the beef stock, Worcestershire sauce, bay leaf, and thyme. Bring to a gentle simmer and cook for 15 minutes, allowing all flavours to blend.
Toast the baguette slices lightly on both sides. Sprinkle with grated cheese and grill until melted and golden.
Remove the bay leaf from the soup. Season with salt and pepper to taste, ladle into bowls, and top each serving with a cheesy crouton. Serve immediately while hot.
Find it online: https://maryberrycooks.co.uk/mary-berry-french-onion-soup/