Classic French Onion Soup with Jersey Butter and Gruyère Croutons

A rich and flavorful French onion soup enhanced with the creamy richness of Jersey butter and topped with crispy Gruyère-laden croutons.

Prep Time

20 minutes

Total Time

80 minutes

Calories

652 kcal

Difficulty

Medium

Equipment

4 items

Cost

£3.30/serving

Season:

☀️ Summer

Meal Type:

Snack•Soup

Cuisine:

Jersey•French

Mood:

Comfort Food

Ingredients

Servings

3largeYellow Onions(Thinly sliced)

£1.20

2mediumShallots(Thinly sliced)

£0.60

6tablespoonsJersey Butter(Unsalted)

£1.50

0.5cupDry Sherry(Can substitute with dry white wine)

£2.00

6cupsBeef Broth(Low sodium is preferred)

£2.50

2sprigsFresh Thyme Sprigs(Or 1 tsp dried thyme)

£0.75

1Bay Leaf

£0.20

1tablespoonWorcestershire Sauce(Adds umami depth)

£0.15

1teaspoonSalt(To taste)

£0.05

0.5teaspoonBlack Pepper(Freshly ground, to taste)

£0.10

1Baguette(Sliced into 1-inch thick rounds)

£1.00

4ouncesGruyère Cheese(Grated)

£2.75

1cloveGarlic(Minced)

£0.10

2tablespoonsOlive Oil

£0.30

Total Cost

£13.20

£3.30 per serving

Instructions

1.
Preheat oven to 350°F (175°C).
2.
In a large heavy-bottomed pot or Dutch oven, melt the Jersey butter over medium-low heat. Add the sliced onions and shallots and cook, stirring occasionally, until they are deeply caramelized and golden brown, about 45-50 minutes. Be patient, this step is crucial for the soup's flavor. Reduce heat if onions are browning too quickly.
3.
Add the minced garlic and cook for another minute until fragrant.
4.
Deglaze the pot with the dry sherry or white wine, scraping up any browned bits from the bottom. Cook until the sherry is almost completely evaporated, about 2-3 minutes.
5.
Add the beef broth, thyme sprigs, bay leaf, and Worcestershire sauce. Bring to a simmer, then reduce heat to low and simmer for at least 30 minutes to allow the flavors to meld.
6.
While the soup simmers, prepare the Gruyère croutons. Toss the baguette slices with olive oil, salt, and pepper. Place them on a baking sheet and bake for 8-10 minutes, or until lightly toasted.
7.
Remove the croutons from the oven and top each slice generously with grated Gruyère cheese. Return to the oven for 2-3 minutes, or until the cheese is melted and bubbly.
8.
Remove the thyme sprigs and bay leaf from the soup. Season with salt and pepper to taste.
9.
Ladle the soup into broiler-safe bowls or ramekins.
10.
Top each bowl with 2-3 Gruyère croutons, overlapping them slightly.
11.
Turn on the broiler. Place the bowls under the broiler for 1-2 minutes, or until the cheese is melted and slightly browned and bubbling. Watch carefully to prevent burning.
12.
Let cool slightly before serving. Be careful, the bowls will be hot!

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My Notes

Nutrition Information

Nutrition per serving (450g)

652 kcal / 2728 kJ

Carbs

44g

17% of RDA

Fat

40g

57% of RDA

Protein

28g

56% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

15 g

17% of RDA

Sodium

1580 mg

69% of RDA

Saturated Fat

24 g

120% of RDA

Chef's Tips

Don't rush the caramelization process. This is where the deep, rich flavor of the soup comes from.

Use a good quality beef broth for the best flavor. Homemade is even better!

For a richer flavor, add a splash of Jersey cream at the end of cooking.

If you don't have broiler-safe bowls, you can place the Gruyère croutons on top of the soup in oven-safe bowls and bake at 350°F (175°C) until the cheese is melted and bubbly.

The soup can be made ahead of time and reheated before serving. Add the croutons just before serving to prevent them from getting soggy.

Cooking Equipment

Large heavy-bottomed pot or Dutch oven

Oven

Broiler-safe bowls or ramekins

Baking sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Don't rush the caramelization process. This is where the deep, rich flavor of the soup comes from.

Use a good quality beef broth for the best flavor. Homemade is even better!

For a richer flavor, add a splash of Jersey cream at the end of cooking.

If you don't have broiler-safe bowls, you can place the Gruyère croutons on top of the soup in oven-safe bowls and bake at 350°F (175°C) until the cheese is melted and bubbly.

The soup can be made ahead of time and reheated before serving. Add the croutons just before serving to prevent them from getting soggy.

Classic French Onion Soup with Jersey Butter and Gruyère Croutons

Ingredients

Instructions