Try James Martin's deliciously cheesy take on a classic soup recipe.


  • 25g butter

  • 2 tablespoons olive oil

  • 1kg white onions, finely sliced

  • 2 sprigs of thyme, leaves picked

  • 3 garlic cloves, finely chopped

  • 50ml dry sherry

  • 250ml white wine

  • 2 tablespoons plain flour

  • 1.2 litres veal or beef stock

  • 1 teaspoon soft brown sugar

  • sea salt and freshly ground black pepper

  • 1 small baguette, thickly sliced on the diagonal

  • 110g Gruyère cheese, grated


  • 1.

    Heat a large sauté pan until hot. Add the butter and oil and fry the onions and thyme for 20–25 minutes over low to medium heat, stirring from time to time, until softened and golden brown.

  • 2.

    Add the garlic and cook for another couple of minutes.

  • 3.

    Add the sherry and white wine and simmer until reduced by half. Stir in the flour and cook for 1 minute, stirring constantly. Stir in the stock, a little at a time, then bring to a simmer and cook gently for 15 minutes. Season with the sugar, salt and pepper.

  • 4.

    Meanwhile, preheat the grill to high. Toast the baguette slices lightly on each side. Sprinkle the cheese onto the toasts and return to the grill until bubbling and golden brown.

  • 5.

    Ladle the soup into bowls and top with the cheesy croûtons.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 588kj
  • Fat Total 23g
  • Saturated Fat 10g
  • Protein 22g
  • Carbohydrate 64g
  • Sugar 16g
  • Sodium 1712mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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