Spicy French Onion Soup with Chorizo

A classic French onion soup with a fiery twist! Sweet caramelized onions meet spicy chorizo sausage, topped with crusty bread and melted Gruyere cheese for a truly unforgettable comfort food experience.

Prep Time

20 minutes

Total Time

65 minutes

Calories

650 kcal

Difficulty

Medium

Equipment

3 items

Cost

£2.70/serving

Season:

☀️ Summer

Meal Type:

Soup•Bread

Cuisine:

French

Mood:

Comfort Food•Spicy

Ingredients

Servings

3largeYellow Onions(thinly sliced)

£1.20

4ozChorizo Sausage(Spanish-style, removed from casings and crumbled)

£2.00

3clovesGarlic(minced)

£0.20

2tablespoonsOlive Oil

£0.15

2tablespoonsButter

£0.25

0.5cupDry Sherry(or Dry White Wine)

£1.50

6cupsBeef Broth(low sodium)

£1.80

1teaspoonThyme(dried)

£0.10

1Bay Leaf

£0.05

4slicesCrusty Bread(French baguette or similar)

£1.00

1cupGruyere Cheese(shredded)

£2.50

to tasteSalt

to tasteBlack Pepper(freshly ground)

0.3teaspoonRed Pepper Flakes(optional, for extra heat)

£0.05

Total Cost

£10.80

£2.70 per serving

Instructions

1.
In a large pot or Dutch oven, heat olive oil and butter over medium heat. Add the sliced onions and cook, stirring occasionally, until they are deeply caramelized and golden brown (about 30-40 minutes). This is the most important step, so be patient and don't rush it.
2.
Add the crumbled chorizo and minced garlic to the caramelized onions. Cook for another 5 minutes, stirring occasionally, until the chorizo is cooked through and slightly browned.
3.
Deglaze the pot with sherry (or white wine), scraping up any browned bits from the bottom. Let the sherry reduce for about 2 minutes.
4.
Add the beef broth, thyme, bay leaf, and red pepper flakes (if using). Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes to allow the flavors to meld.
5.
Remove the bay leaf and season with salt and pepper to taste.
6.
Preheat your oven to broil.
7.
Ladle the soup into oven-safe soup pots or bowls.
8.
Top each bowl with a slice of crusty bread, ensuring it's fully submerged in the soup.
9.
Generously sprinkle shredded Gruyere cheese over the bread.
10.
Place the soup pots on a baking sheet and broil in the oven until the cheese is melted, bubbly, and lightly browned (about 2-5 minutes). Watch carefully to prevent burning.
11.
Remove from the oven and let cool slightly before serving. Be careful, the bowls will be hot!

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My Notes

Nutrition Information

Nutrition per serving (450g)

650 kcal / 2720 kJ

Carbs

35g

13% of RDA

Fat

40g

57% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

15 g

17% of RDA

Sodium

1500 mg

65% of RDA

Saturated Fat

20 g

100% of RDA

Chef's Tips

For a richer flavor, use homemade beef broth. You can also add a splash of balsamic vinegar during the last 5 minutes of cooking for added depth.

If you don't have Gruyere cheese, you can substitute with Swiss or Provolone cheese.

Adjust the amount of red pepper flakes to your desired level of spice.

To prevent burning the cheese while broiling, keep a close eye on the soup and adjust the oven rack position as needed.

Cooking Equipment

Oven-safe Soup Pots (4)

Large Pot or Dutch Oven

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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