James Martin’s French Onion Soup Recipe

James Martin’s French Onion Soup is a deliciously rich and deeply flavorful take on the classic French dish, showcasing his skill for transforming traditional recipes into contemporary masterpieces. Known for his impeccable use of simple ingredients, Martin elevates this iconic soup to new heights.

His version features the perfect balance of caramelized onions, a savory broth, and a beautifully melted cheese topping, making it a comfort food favorite. The base of the soup is created from sweet, slowly caramelized onions which imbue the dish with an irresistible depth of flavor.

The broth is rich and hearty, typically made from beef stock, which adds richness and umami to the dish. Finally, it’s topped with crusty toasted bread and melted Gruyère cheese, which creates a gooey, cheesy crown that perfectly complements the soup’s warm, savory broth.

James Martin’s take on French Onion Soup does justice to the origins of this dish while adding his own personal flair and refined techniques. The slow-cooked onions and thoughtful balance of flavors make it a meal that satisfies the soul and tastes like a warm, comforting hug on a cold day.

James Martin’s French Onion Soup Recipe

Ingredients Needed

To prepare James Martin’s French Onion Soup, you’ll need the following ingredients:

1. Onions: The star of this dish, typically about 6-8 medium onions. You can use yellow onions for their sweetness and depth of flavor when caramelized.
2. Butter: Unsalted butter is essential for caramelizing the onions, contributing to their rich, smooth flavor.
3. Olive Oil: This helps with the caramelization process, allowing the butter to cook without burning.
4. Beef Stock: About 1 liter (or 4 cups) of rich beef stock. For the best results, use homemade or high-quality stock for a deeper flavor.
5. Dry White Wine: A splash of white wine (about 100ml) enhances the depth of the broth with acidity and brightness.
6. Thyme: Fresh thyme sprigs add a woody, herbal note to the soup, tying together the other flavors.
7. Bay Leaves: A couple of bay leaves will add an earthy layer to the broth as it simmers.
8. Sugar: A small spoonful of sugar helps balance the natural acidity of the onions, aiding in their caramelization.
9. Salt and Pepper: To taste, for seasoning the soup.
10. Baguette or Crusty Bread: For topping the soup, providing the necessary crunch to complement the smoothness of the soup.
11. Gruyère Cheese: The key to this dish is the layer of melted Gruyère cheese, which adds richness and depth to the flavor. You’ll need about 200 grams (or 7 ounces).

Equipment Needed

To make James Martin’s French Onion Soup, ensure you have the following equipment:

1. Large Heavy-Based Pot or Dutch Oven: This will be used to cook the onions and simmer the broth. A heavy base helps with even cooking and prevents burning.
2. Sharp Knife: For slicing the onions thinly and evenly.
3. Wooden Spoon: A wooden spoon is perfect for stirring the onions as they caramelize, ensuring they cook gently and don’t stick to the pan.
4. Soup Bowls: You’ll need ovenproof soup bowls, as the soup is topped with cheese and broiled.
5. Oven or Grill: For melting and browning the Gruyère cheese on top of the bread. If you don’t have a grill, you can use the oven’s broiler.
6. Measuring Cups and Spoons: To ensure accuracy with liquids and seasoning.

Step-by-Step Guide To Make James Martin’s French Onion Soup

1. Prepare the Onions: Start by peeling and slicing the onions into thin, even rings or half moons. This allows for even caramelization and a smoother texture.
2. Caramelize the Onions: Heat a large heavy-based pot over medium-low heat and add the butter and olive oil. Once the butter has melted, add the sliced onions. Stir frequently to coat the onions with the butter. Sprinkle a small pinch of sugar over the onions to aid in the caramelization process. Cook the onions for 30-45 minutes, stirring occasionally, until they become golden brown and soft.
3. Deglaze with Wine: Add the dry white wine to the pot, scraping any brown bits from the bottom of the pan. Let the wine cook down for a few minutes, allowing it to reduce slightly and add flavor.
4. Add the Stock and Season: Pour in the beef stock and add the fresh thyme and bay leaves. Stir to combine, then bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 20-30 minutes to allow the flavors to meld together. Season with salt and pepper to taste.
5. Prepare the Topping: While the soup simmers, slice the baguette into 1-inch thick slices and toast them in the oven or on a grill until golden and crispy.
6. Assemble the Soup: Ladle the soup into individual ovenproof bowls. Place a slice of the toasted baguette on top of each bowl of soup, ensuring it’s fully submerged in the broth. Generously sprinkle grated Gruyère cheese over the bread.
7. Melt the Cheese: Place the bowls under the broiler (or use an oven set to high) for 5-8 minutes or until the cheese is bubbly, golden, and slightly browned.
8. Serve and Enjoy: Carefully remove the bowls from the oven, and serve immediately. Enjoy this warming and comforting soup!

Mastering The Recipe: Tips And Tricks

1. Slow and Steady with the Onions: Patience is key when caramelizing the onions. Keep the heat low and don’t rush the process. The slow caramelization brings out the natural sweetness and deep flavors in the onions.
2. Use Good Quality Stock: The flavor of your broth makes a significant difference. If possible, use homemade beef stock or opt for high-quality, low-sodium store-bought stock for a richer flavor.
3. Don’t Skip the Cheese: Gruyère is a must for the perfect French Onion Soup topping. It melts beautifully, creating a golden, bubbly cheese crust that’s the hallmark of this dish. If you can’t find Gruyère, Emmental is a good substitute.
4. Toast the Bread Well: The toasted bread should be crispy to prevent it from becoming soggy once it’s submerged in the soup. You can even rub a garlic clove on the bread for extra flavor before toasting.
5. Adjust the Seasoning: Taste your soup as it simmers, and feel free to adjust the seasoning with more salt, pepper, or even a dash of balsamic vinegar for extra depth of flavor.

James Martin’s French Onion Soup is a timeless classic, made even better by his expert techniques and refined touch. By focusing on the slow caramelization of onions and using rich, high-quality ingredients like Gruyère cheese and beef stock, he creates a dish that’s incredibly satisfying and full of flavor.

Whether served as a starter or a comforting main course, this soup is sure to impress your guests or offer a soul-soothing meal for yourself. With its perfect balance of savory, sweet, and cheesy goodness, James Martin’s French Onion Soup is a recipe worth mastering, and one you’ll come back to time and time again.

Simple Twists On James Martin’s French Onion Soup Recipe

James Martin’s French Onion Soup is a beloved dish known for its deep, savory flavors and satisfying, comforting qualities. The base is built around caramelized onions, rich beef stock, and a decadent topping of melted cheese on crusty bread.

While this recipe stands as a classic in its own right, sometimes it’s fun to experiment and put a unique spin on the original. Here are a few twists that you can try to elevate James Martin’s recipe or add a personal touch.

1. Add A Splash Of Wine

Traditionally, French onion soup is often enhanced with a touch of dry white wine or brandy. For a richer flavor profile, you could try using red wine instead.

Red wine will add a deep, almost fruity note that complements the sweetness of the caramelized onions. For an even more refined taste, use a splash of sherry or Madeira, which introduces a nutty complexity.

2. Incorporate Fresh Herbs

Herbs such as thyme, rosemary, and bay leaves can be added during the slow cooking of the onions. These herbs impart an aromatic earthiness that blends beautifully with the rich, meaty broth. You can also garnish the soup with fresh parsley or chives right before serving to bring in a burst of color and freshness.

3. Spicy Kick With A Dash Of Chilli

If you like a bit of heat, try adding a pinch of red pepper flakes or a small chopped fresh chilli to the onions as they caramelize. This will give the soup an intriguing spicy undertone that pairs well with the savory depth of the broth. It’s a great way to spice up a traditional French onion soup without overpowering its essence.

4. Swap The Cheese

While Gruyère cheese is a hallmark of French onion soup, there’s no reason you can’t experiment with other cheeses. Try mixing in a bit of aged cheddar, which will melt beautifully and provide a sharp contrast to the sweetness of the onions. Alternatively, using a smoky cheese like smoked gouda can introduce a unique depth to the soup’s flavor.

5. Add A Protein

For a heartier version of the soup, consider adding thinly sliced beef, chicken, or even lamb to the mix. A few slices of cooked beef short ribs or roast chicken can be stirred into the soup to make it a more substantial meal. The protein soaks up the flavor of the broth, making each spoonful even more satisfying.

6. Change The Bread

The bread for the soup topping is typically a baguette, but feel free to play around with different types of bread. You could use a crusty sourdough, which will add a tangy flavor to the dish, or even a rye bread for a more robust, earthy base. Each type of bread can change the overall flavor experience.

How To Properly Store Leftovers

French onion soup, like many dishes, tends to taste even better the next day after the flavors have had time to meld together. However, storing the leftovers properly ensures the soup maintains its quality.

Storing The Soup

1. Cool Before Storing

   Allow the soup to cool to room temperature before storing it in the fridge. This helps avoid condensation, which could make the soup watery and reduce the flavor.

   Once cooled, transfer the soup into an airtight container. It can be stored in the refrigerator for up to 3-4 days.

2. Freezing the Soup

   French onion soup freezes well, although the bread topping will lose its crispiness once frozen and reheated. To freeze, place the soup in freezer-safe containers, leaving a little room for expansion.

   It’s best to freeze the soup without the bread and cheese. When reheating, simply toast fresh bread and top it with the cheese for that classic finish. The soup can be stored in the freezer for up to 3 months.

Reheating

When reheating your French onion soup, do so slowly over low heat to allow the flavors to meld back together. If you’re reheating from frozen, it’s best to thaw the soup overnight in the fridge before reheating it gently on the stove.

What To Eat With James Martin’s French Onion Soup?

French onion soup is rich and indulgent on its own, but pairing it with the right side dishes can elevate the meal to a new level of satisfaction.

1. A Fresh Green Salad

A light, refreshing green salad can be the perfect balance to the richness of the soup. A salad with a tangy vinaigrette, such as a Dijon mustard or balsamic vinaigrette, cuts through the heaviness of the cheese and broth, providing a crisp contrast. You could also add nuts (like walnuts or almonds) or slices of ripe pear to introduce texture and additional layers of flavor.

2. Charcuterie Board

If you want something a bit more indulgent, consider a charcuterie board. A selection of meats like salami, prosciutto, and pâté, along with some olives, pickles, and crusty bread, pairs wonderfully with French onion soup. The saltiness of the meats enhances the deep, savory flavor of the soup, while the pickles add a nice acidic contrast.

3. Grilled Cheese Sandwich

For a comforting and nostalgic pairing, a classic grilled cheese sandwich is a perfect complement. You can make a gourmet version with a mix of cheeses such as Gruyère, cheddar, and fontina, and grill it until golden and crispy. The melty cheese inside pairs beautifully with the onions and broth, making each bite of soup even more indulgent.

4. Roasted Vegetables

Roasted root vegetables, such as carrots, parsnips, and sweet potatoes, are another great option. Their natural sweetness and earthy flavors balance the rich, caramelized notes in the soup. Roasting the vegetables with a sprinkle of fresh herbs like thyme or rosemary can further tie the meal together.

Conclusion

James Martin’s French Onion Soup is already a comforting, delicious classic, but experimenting with a few twists can turn it into something even more extraordinary. Whether it’s introducing wine for added depth, incorporating fresh herbs, or topping it with a different cheese, there are many ways to personalize the dish.

Furthermore, storing the leftovers properly allows you to enjoy this dish for several days, while pairing it with sides like a crisp salad, a charcuterie board, or grilled cheese takes it from a simple soup to a complete, satisfying meal. Whether served on a chilly evening or at a gathering with friends, this dish is bound to impress and satisfy all palates.

FAQs

What Type Of Onions Does James Martin Recommend For His French Onion Soup Recipe?

James Martin typically uses a mix of white and red onions in his French onion soup to create a balance of sweetness and depth. The slow caramelization process is crucial, allowing the natural sugars in the onions to develop fully and impart a rich, savory flavor essential to the dish’s character.

What Is The Base Stock Used In James Martin’s French Onion Soup?

The base of James Martin’s French onion soup is usually a good-quality beef stock, which provides a deep umami foundation. He sometimes enhances it with a splash of Madeira or white wine to add complexity. Homemade or artisanal stock is recommended for the best results.

How Does James Martin Achieve The Gratinée Topping On His French Onion Soup?

To create the classic gratinée topping, James Martin ladles the hot soup into ovenproof bowls, places a thick slice of baguette or rustic bread on top, and generously covers it with grated Gruyère cheese. The bowls are then placed under a hot grill until the cheese is melted, bubbly, and golden, forming a savory crust that contrasts perfectly with the sweet soup beneath.