French Onion Soup Polenta with Crispy Sage

Creamy polenta infused with the rich flavors of French Onion Soup, topped with crispy sage leaves and nutty Gruyere cheese. A comforting and flavorful twist on a classic.

Prep Time

15 minutes

Total Time

45 minutes

Calories

550 kcal

Difficulty

Medium

Equipment

3 items

Cost

£1.96/serving

Season:

☀️ Summer

Meal Type:

Snack•Soup

Cuisine:

French

Mood:

Comfort Food

Ingredients

Servings

2tablespoonsOlive oil

£0.25

3largeYellow onions(thinly sliced)

£0.90

3clovesGarlic(minced)

£0.20

4sprigsFresh thyme sprigs

£0.40

0.5cupDry Sherry(or dry white wine)

£1.50

4cupsVegetable broth(low sodium)

£0.60

1Bay leaf

£0.10

1cupCoarse ground polenta (or cornmeal)

£0.40

2tablespoonsButter(unsalted)

£0.20

0.3cupHeavy cream

£0.30

12Fresh sage leaves

£0.50

1cupGruyere cheese(grated)

£2.50

to tasteSalt

to tasteBlack pepper

Total Cost

£7.85

£1.96 per serving

Instructions

1.
Heat olive oil in a large pot or Dutch oven over medium heat. Add sliced onions and cook, stirring occasionally, until deeply caramelized, about 20-25 minutes. Reduce heat to low if necessary to prevent burning.
2.
Add minced garlic and thyme sprigs to the onions and cook for another minute until fragrant.
3.
Deglaze the pot with dry Sherry (or white wine), scraping up any browned bits from the bottom. Let the Sherry reduce slightly, about 1 minute.
4.
Pour in vegetable broth and add bay leaf. Bring to a simmer, then reduce heat to low, cover, and let simmer for 15 minutes to allow the flavors to meld.
5.
Remove thyme sprigs and bay leaf from the broth.
6.
While the broth simmers, prepare the crispy sage. Heat a tablespoon of olive oil in a small skillet over medium heat. Add sage leaves in a single layer and cook for 1-2 minutes per side, until crispy. Remove sage leaves with a slotted spoon and place on a paper towel-lined plate. Sprinkle with a pinch of salt.
7.
Bring the broth back to a simmer over medium heat. Slowly whisk in the polenta, ensuring no lumps form. Reduce heat to low and cook, stirring frequently, until the polenta is creamy and thickened, about 20-25 minutes. If the polenta becomes too thick, add a little more broth.
8.
Stir in butter and heavy cream. Season with salt and pepper to taste.
9.
To serve, spoon polenta into bowls. Top with grated Gruyere cheese and crispy sage leaves. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (400g)

550 kcal / 2299 kJ

Carbs

45g

17% of RDA

Fat

32g

46% of RDA

Protein

18g

36% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

12 g

13% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

17 g

85% of RDA

Chef's Tips

Caramelizing the onions properly is key to the flavor of this dish. Don't rush the process!

For a richer flavor, use chicken broth instead of vegetable broth (if not vegetarian).

The polenta can be made ahead of time and reheated with a little extra broth.

Feel free to experiment with different types of cheese. Comte or Emmental would also be delicious.

Cooking Equipment

Large pot

Skillet

Baking sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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