Autumn and winter are soup seasons, and there’s nothing better than a hot bowl of onion soup when the weather turns cold. It’s hearty, comforting, and easy to make, especially if you’re following a recipe from Mary Berry. The British chef’s take on the classic French onion soup is rich, warming, and full of flavour, with a cheesy mustard croûte on top to finish it off.
The recipe was shared by Cathy Sims, a home cook who runs a website dedicated to recreating Mary Berry’s recipes. On her blog called Mary Berry Recipes, Cathy posts full instructions and tips for readers who want to follow the chef’s best-loved dishes at home. She said she first made the soup because she had too many onions and wanted something simple and warming. But after using Mary’s method, it turned into something much more special.
Cathy said: “Add a splash of wine, some slow-cooked caramelisation, and top it with Dijon-glazed cheesy croûtes, and suddenly, it’s not just soup. It’s dinner worth sitting down for.”
She added that the trick is not to rush the onions. She said: “Let them go golden, soft, and sweet, don’t turn the heat up high and walk away.”
Cathy also shared a warning about the bread topping, saying: “Toast the bread first or you’ll end up with soggy bottoms, and not the good kind.”
Mary’s version uses beef stock, but it can easily be made vegetarian by switching to a rich vegetable stock.
Cathy also said that it’s possible to swap the wine for dry cider or sherry if that’s what you have.
For the topping, Gruyère cheese gives the best nutty taste, but other cheeses like Emmental, Comté or strong Cheddar will also work well.
The full recipe takes about 45 minutes and those who have tried it were full of praise. One person said: “We made the soup one weekend after we were left with many onions that were going to go off. What a treat it was. The soup is delicious and the cheesy croûtes absolutely make it.”
Another person added: “The kids really liked it and it was easy and quick to make. It’s perfect if you’re in a hurry or want something warming and delicious”.
Ingredients:
For the soup:
50g butter1 tbsp olive oil6 large white onions, thinly sliced1 and a half tbsp caster sugar200ml white wine2L beef or vegetable stock3 bay leaves1 sprig rosemarySalt and pepper, to taste
For the croûtes:
1/2 thin baguetteDijon mustard25g Gruyère cheese, gratedMethod:Melt the butter and oil in a deep saucepan. Add the onions and fry over high heat for 2-3 minutes.Lower the heat, cover with a lid, and cook for 10 minutes.Uncover, stir in the sugar, salt, and pepper. Fry for 2-3 more minutes on high, then reduce the heat again and cook uncovered for 15 minutes until the onions are deep golden and soft.Pour in the wine and let it bubble for 2-3 minutes to cook off the alcohol.Add the stock, bay leaves and rosemary. Simmer gently for 10 minutes.While the soup simmers, slice the baguette and toast one side under the grill. Flip, spread the untoasted side with Dijon mustard and top with Gruyère. Grill until golden and bubbling.Remove the herbs from the soup, check the seasoning, and serve hot with the croûtes on top or on the side.
Tips:
Caramelise the onions slowly for the best flavour.Use a strong, good-quality stock to build depth.Grill the croûtes just before serving so they stay crisp.
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Dining and Cooking