This recipe beautifully combines Jamie Oliver’s simple style with a comforting onion soup. It’s not French onion soup, but a unique take that’s worth the time and effort. Completely vegan-friendly—no meat, fish, dairy, or eggs. For the best result, use a variety of onions and fresh sage, which is usually available in larger supermarkets.
- 100 g butter
- olive oil
- a handful of fresh sage leaves
- 3 garlic cloves
- 3 red onions
- 2 white sweet onions
- 2 regular onions
- 1 stalk of leek (white part only)
- sea salt and freshly ground black pepper
- 1 liter of broth (vegetable or meat-based, or just water)
- 4 slices of bread
- 100 g grated hard cheese
- 4 ovenproof bowls
In a heavy-bottomed pan, melt the butter and drizzle in some olive oil. Add roughly chopped garlic and a portion of the sage leaves. Add the red onions, white sweet onions, regular onions, and chopped leek (white part only). Season with sea salt and freshly ground black pepper. Cover loosely with a lid and cook on low heat for 20 minutes.
Uncover the pan, stir, and continue cooking for another 15 minutes, allowing the onions to become slightly golden and aromatic.
Add the broth or water to the pan. Bring it to a boil, then reduce the heat and simmer for 7–10 minutes. Taste the soup and adjust the seasoning with salt and pepper if necessary.
Preheat the oven. Ladle the soup into ovenproof bowls, top with slices of bread, and sprinkle generously with grated cheese. Garnish with sage leaves or drizzle with a bit of balsamic or Worcestershire sauce, then finish with a touch of olive oil.
Place the bowls in the oven and bake until the cheese is bubbling and golden.
This hearty onion soup makes an excellent winter warmer.
In a heavy-bottomed pan, melt the butter and drizzle in some olive oil. Add roughly chopped garlic and a portion of the sage leaves. Add the red onions, white sweet onions, regular onions, and chopped leek (white part only). Season with sea salt and freshly ground black pepper. Cover loosely with a lid and cook on low heat for 20 minutes.
Uncover the pan, stir, and continue cooking for another 15 minutes, allowing the onions to become slightly golden and aromatic.
Add the broth or water to the pan. Bring it to a boil, then reduce the heat and simmer for 7–10 minutes. Taste the soup and adjust the seasoning with salt and pepper if necessary.
Preheat the oven. Ladle the soup into ovenproof bowls, top with slices of bread, and sprinkle generously with grated cheese. Garnish with sage leaves or drizzle with a bit of balsamic or Worcestershire sauce, then finish with a touch of olive oil.
Place the bowls in the oven and bake until the cheese is bubbling and golden.
This hearty onion soup makes an excellent winter warmer.
