This is the second recipe I've used from this book and it was quite delicious. It has a nice mix of onions so that lends a lot of flavor, and I love the cheddar-sage toasts to top the soup.
English Onion Soup with Sage ToastsTime: 1 1/2 hrs Serves: 4
Adapted from Jamie Oliver's Book, Jamie at Home "English Onion Soup with Sage and Cheddar"
Ingredients:3 tbsp butter
1 1/2 tbsp olive oil
14 or more sage leaves, reserve 8 for toasts
6 cloves of garlic, peeled and crushed
1 large red onion, sliced
8 small white onions, sliced
1 shallot, sliced
1 stalk leeks, rinsed really well, sliced
1/2 tsp each, sea salt and black pepper
2 quarts hot, low sodium chicken broth (homemade is best!)
baguette, sliced 3/4 inch thick
7 ounces cheddar cheese
Worcestershire sauce, to taste
1) In a dutch oven or heavy duty pan, add butter and olive oil over medium-high heat. Add sage leaves and crushed garlic, stir.
2) Once butter is fully melted, add all onions. Season with salt and pepper. Lower heat to medium-low. Cover with lid, and stir occasionally so that nothing sticks to the bottom. Cook for about an hour, but for the last 20 minutes, uncover the pot, stirring once in awhile still.
3) Add hot broth to the softened onions, increase heat and bring to a boil. Once to a boil, drop heat to medium-low, and simmer for about 15 minutes. Taste, and adjust seasonings if need be.
4) Serve in bowls, top with sage toasts (recipe follows). If you'd like, drizzle soup with Worcestershire sauce to taste.
1) Using a cast iron skillet: Over high heat, add 2 tbsp olive oil. Add sliced bread to hot skillet. Also add reserved sage leaves directly to the oil.
2) Cook bread on one side for 3 minutes, turn bread. Add cheese to each toast. Top each toast with crispy sage leaf.
3) Place toasts on soup. If you have a kitchen torch, you can melt the cheese and make the toasts crisp up even more. (You can also use a toaster oven or your regular oven to toast the bread and melt the cheese.)