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English Onion Soup with Sage and Cheddar Recipe

English Onion Soup with Sage and Cheddar

Jamie Oliver

Recipe Excerpted from JAMIE AT HOME by Jamie Oliver. Copyright (c) 2008. Published in the U.S. by Hyperion. All Rights Reserved. Available wherever books are sold. www.jamieoliver.com

Show: Jamie at HomeEpisode: Onions

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (12)

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Average Rating:

Total Reviews: 12

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  • on September 21, 2011

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    Love this Onions' Full Flavours!This is a crazy good recipe from a true Chef.Love the lion bowls and how I present this to such glam of a "oh and ah" sound.The "tucked" bread is brilliant and the herbs and blitz of different oinions work.Cheddar is best when room temp to start and a friend's fresh sage is the icing on top of a warming "soup".Really requires a more glitzy name since quite haute cuisine when finished "plating".

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  • on June 14, 2011

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    UH-MAZ-ING!!!!! SUCH a fantastic flavour- followed the recipe from the TV show- although I added some left over crumbled bacon into the onions in the last 20 min- The leeks give it such a more balanced flavor- YUMMMM. I love this series!!!!

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  • on June 06, 2011

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    Amazing flavor, left overs even better a few days later... YUM!

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  • on March 08, 2011

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    this was delicious! i used chicken broth instead of beef and though my boyfriend missed the meatiness of it i enjoyed the lightened taste. will definitely make over and over again!!

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  • on July 19, 2010

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    I have made French Onion Soup many times and while this is not much different in terms of the basic ingredients the variety of members of the onion family make this a deeply layered yummy dish.

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  • on April 22, 2010

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    I found this recipe delightful and easy to prepare. The flavor of the onion shines through the richness of the beef stock. I have also made the Ina Garten recipe for French onion soup, and I believe this one is far superior. Her recipe calls for a large amount of sherry, cognac, and white wine. Not only do these ingredients make the recipe expensive, but they also take away from the simple goodness of onion soup.

    I will make this for company again. Bravo!

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  • on June 29, 2009

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    I had gone to a farmers market and gotten fresh onions with the greens still on them. So I decided to make this soup! I used the greens of the onions in this which added more flavor. I thought I had burnt the onions after they were simmering but it was just carmelization. I like this soup better than french onion soup, becuase it has more of a fresh flavor and its easier. I did however add some sprigs of thyme, lemon juice and cracked red pepper at the end to bump up the flavor a little. But I love this soup!!

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  • on April 07, 2009

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    Love him but this recipe didn't do it for me. Had to add double the broth and put the Worcestershire in the soup. My onions didn't carmelize well either--too many for the pot. Still prefer the French version...Rachael's is great.

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  • on July 01, 2008

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    This was my first time making onion soup (English or French. The recipe was easy and the results tasted great. My only complaint would have been that following the instructions for cooking the onions did not yield a golden color for me. After the 20 minutes of uncovered cooking the onions were very soft but still had onion colors and this was reflected in the final product. Perhaps I'll use stronger heat next time.

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  • on June 30, 2008

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    I thought I did a fairly decent onion soup and my husband was sure HE did, but this one trumps them all. Fortunately we had rich homemade stock in the freezer; think I would try halfnhalf beef/chicken next time. Yes, you can taste different flavor values in the soup and it's worthy of good crusty bread and a sharp cheese. Wonderful.

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