Onion Soup with Sage and Cheddar

Why You’ll Love This Recipe

• Depth of Flavor: Slow-cooked onions and leeks develop a natural sweetness, complemented by the earthy aroma of fresh sage.
• Cheesy Indulgence: The addition of mature Cheddar cheese adds a creamy, tangy richness that elevates the soup.
• Textural Contrast: Crispy, cheesy croutons provide a satisfying crunch against the silky soup.
• Hearty and Satisfying: This soup is filling enough to serve as a main course, especially when paired with a simple side salad.

Ingredients

• 1 knob of unsalted butter
• Olive oil
• 1 handful of fresh sage leaves (reserve 8 leaves for garnish)
• 6 cloves of garlic, peeled and crushed
• 5 red onions, peeled and sliced
• 3 large white onions, peeled and sliced
• 3 banana shallots, peeled and sliced
• 300g leeks, trimmed, washed, and sliced
• 2 liters of good-quality hot beef, chicken, or vegetable stock
• 8 slices of good-quality stale bread, 2cm thick
• 200g mature Cheddar cheese, freshly grated
• Worcestershire sauce
• Sea salt and freshly ground black pepper

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Sauté the Aromatics:
   • In a large, heavy-bottomed pan, melt the butter with a drizzle of olive oil over medium heat.
   • Add the crushed garlic and the majority of the sage leaves (reserving some for garnish).
   • Cook for a minute until fragrant.
2. Add and Cook the Onions and Leeks:
   • Incorporate the sliced red onions, white onions, shallots, and leeks into the pan.
   • Season generously with sea salt and freshly ground black pepper.
   • Place a lid on the pan, leaving it slightly ajar, and cook gently for about 50 minutes, stirring occasionally.
   • For the last 20 minutes, remove the lid to allow the onions to caramelize and turn golden brown.
3. Add the Stock:
   • Once the onions and leeks are soft and caramelized, pour in the hot stock.
   • Bring the mixture to a boil, then reduce the heat and let it simmer for 10 to 15 minutes.
4. Prepare the Cheesy Croutons:
   • Preheat your oven or grill to its highest setting.
   • Toast the slices of stale bread on both sides until they are golden and crisp.
   • Ladle the hot soup into heatproof bowls placed on a baking tray.
   • Place a toasted bread slice on top of each bowl, pressing it down slightly into the soup.
   • Sprinkle a generous amount of grated Cheddar cheese over each bread slice.
   • Drizzle a few drops of Worcestershire sauce over the cheese.
   • Dress the reserved sage leaves with a little olive oil and place one on top of each cheesy crouton.
5. Grill and Serve:
   • Carefully transfer the baking tray to the preheated oven or under the grill.
   • Grill until the cheese is bubbling and golden brown.
   • Remove from the oven and serve immediately, taking care as the bowls will be hot.

Servings and Timing

• Servings: This recipe yields approximately 8 servings.
• Preparation Time: 20 minutes
• Cooking Time: 1 hour 10 minutes
• Total Time: 1 hour 30 minutes

Variations

• Cheese Options: While mature Cheddar is traditional in this recipe, you can experiment with other cheeses such as Gruyère, Red Leicester, or a blend of your favorites for a different flavor profile.
• Herb Substitutions: If sage isn’t available, thyme or rosemary can be used to impart a different herbal note to the soup.
• Vegetarian Version: Opt for vegetable stock and ensure the Worcestershire sauce is vegetarian-friendly to make this dish suitable for vegetarians.
• Gluten-Free Adaptation: Use gluten-free bread for the croutons and verify that all other ingredients are gluten-free to accommodate dietary restrictions.

Storage and Reheating

• Refrigeration: Allow the soup to cool to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to 3 days.
• Freezing: The soup base (without the croutons) can be frozen. Pour the cooled soup into freezer-safe containers, leaving some space at the top for expansion, and freeze for up to 3 months.
• Reheating: Thaw frozen soupPrint
  

  Onion Soup with Sage and Cheddar

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  • Author: Julia
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

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  Description

  Onion Soup with Sage and Cheddar is a hearty, comforting twist on the classic French onion soup. Featuring slow-cooked onions, leeks, fresh sage, and cheesy croutons with mature Cheddar, this rich soup is perfect for cozy nights or chilly days.

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  Ingredients

  For the Soup:

  • 1 knob of unsalted butter
  • Olive oil
  • 1 handful of fresh sage leaves (reserve 8 leaves for garnish)
  • 6 cloves of garlic, peeled and crushed
  • 5 red onions, peeled and sliced
  • 3 large white onions, peeled and sliced
  • 3 banana shallots, peeled and sliced
  • 300g leeks, trimmed, washed, and sliced
  • 2 liters of good-quality hot beef, chicken, or vegetable stock
  • Sea salt and freshly ground black pepper

  For the Cheesy Croutons:

  • 8 slices of good-quality stale bread, 2cm thick
  • 200g mature Cheddar cheese, freshly grated
  • Worcestershire sauce
  • Olive oil

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  Instructions

  • Sauté the Aromatics:
    • Melt butter with olive oil in a large pan over medium heat.
    • Add crushed garlic and most of the sage leaves. Cook until fragrant.
  • Cook the Onions and Leeks:
    • Add red onions, white onions, shallots, and leeks. Season with salt and pepper.
    • Cover with a lid slightly ajar and cook gently for 50 minutes, stirring occasionally.
    • Remove the lid for the last 20 minutes to caramelize the onions.
  • Add the Stock:
    • Pour in the hot stock and bring to a boil. Reduce heat and simmer for 10–15 minutes.
  • Prepare the Cheesy Croutons:
    • Preheat oven or grill to the highest setting.
    • Toast bread slices until golden on both sides.
    • Ladle soup into heatproof bowls. Top each with a bread slice and grated Cheddar.
    • Add a few drops of Worcestershire sauce and a sage leaf brushed with olive oil.
  • Grill and Serve:
    • Place bowls on a baking tray and grill until the cheese is bubbling and golden.
    • Serve immediately, taking care as the bowls will be hot.

  Notes

  • For a vegetarian version, use vegetable stock and vegetarian Worcestershire sauce.
  • Customize with different cheeses like Gruyère or Red Leicester.
  • For a gluten-free option, substitute the bread with gluten-free alternatives.

  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Soup
  • Method: Stovetop, Baking
  • Cuisine: British