English Onion Soup with Sage and Cheddar
8 servings
90 minutes
English onion soup with sage and cheddar is a refined dish of British cuisine inspired by classic French recipes. Its rich aroma arises from the combination of different onion varieties slowly caramelized to a golden hue, revealing sweetness and depth of flavor. Beef broth adds depth and richness to the soup, while tender sage leaves impart a sophisticated herbal note. The finishing touch is crispy toasted bread soaked in broth aromas, topped with melted cheddar and a dash of Worcestershire sauce. This soup perfectly warms on cold evenings, providing a sense of coziness and home warmth. Elegant yet simple to prepare, it remains one of the favorite dishes for gourmets who appreciate flavor harmony.
1
Clean and crush the garlic, peel and thinly slice the onion.
- Garlic: 6 cloves
- Red onion: 5 head
- White onion: 3 heads
- Shallot: 3 pieces
- Leek: 300 g
2
Place butter and olive oil, sage leaves (leave 8 leaves for later), and minced garlic in a thick-walled pot. Mix everything and add onion. Season with salt and black pepper.
- Butter: 20 g
- Olive oil: 30 ml
- Sage: 15 g
- Garlic: 6 cloves
- Red onion: 5 head
- White onion: 3 heads
- Shallot: 3 pieces
- Leek: 300 g
- Salt: to taste
- Ground black pepper: to taste
3
Cover the pot with a lid slightly ajar and cook on low heat for 50 minutes. Remove the lid for the last 20 minutes — the onion will become soft and golden. Stir occasionally to prevent sticking to the bottom. If you have patience and cook the onion slowly, it will gain incredible sweetness and amazing flavor.
4
When the onion becomes soft, add the broth. Bring to a boil, reduce the heat, and cook for 10-15 minutes.
- Beef stock: 2 l
5
Preheat the oven on grill mode to maximum temperature.
6
Toast the bread in a toaster or on a dry skillet on both sides.
7
Taste the soup and season with salt and pepper if needed. Pour into separate ovenproof serving bowls and place them on a baking tray.
- Salt: to taste
- Ground black pepper: to taste
8
Place toasted bread on top of each bowl, pressing down slightly and dipping it in the soup. Grate cheddar cheese on top and drizzle with a small amount of Worcestershire sauce.
- Stale white bread: 8 pieces
- Cheddar cheese: 200 g
- Worcestershire sauce: to taste
9
Sprinkle the remaining sage leaves with a little olive oil and place one on each slice of bread.
- Sage: 15 g
- Olive oil: 30 ml
10
Place the baking tray in the preheated oven until the cheese melts and bubbles form, turning golden. Watch to ensure it doesn't burn! When the cheese starts bubbling, carefully remove the tray and take it to the table.