I’ve always been a fan of hearty soups. The kind that warms you from the inside out. I remember the first time I made French onion soup. It was a rainy afternoon, and I had no idea how complicated it could be to caramelize onions properly. Yet, the smell as they slowly transformed into a rich golden brown was so satisfying. Since then, French onion soup has become a comforting classic in my kitchen.
But what sets Mary Berry’s version apart is her unique touch with the mustard cheese croutes. It’s one of those recipes that’s both simple and elegant. The soup is full of layers of flavor, while the croutes add a lovely tangy kick. It’s the kind of dish that’s perfect for a cozy evening at home or when you want to impress guests without too much stress.
Mary Berry French Onion Soup With Mustard Cheese Croutes Recipe
Mary Berry’s French Onion Soup recipe is all about balance. The sweetness of the onions pairs beautifully with the sharpness of the mustard cheese croutes. I’ve made this soup for family dinners, for friends, and even as a solo treat after a long day. Every time, it’s met with praise.
Here’s the basic idea behind it:
- The onions are gently caramelized, releasing their sweetness.
- You add a bit of white wine and stock to create a flavorful broth.
- Then, you top the soup with croutes-pieces of toasted bread spread with mustard and topped with melted cheese.
Simple, right? But when combined, these elements come together to create something special.
Ingredients Needed
To make Mary Berry’s French onion soup with mustard cheese croutes, you don’t need much, but each ingredient adds something essential. Here’s what you’ll need:
For The Soup
- Onions (about 4 large): The star of the soup. Choose yellow onions for their sweetness. The caramelization process is crucial here.
- Butter (50g): Adds richness to the soup and helps with the caramelization.
- Olive oil (1 tbsp): For sautéing the onions, helping them soften without burning.
- Garlic (2 cloves): Minced garlic gives the soup an aromatic depth.
- Dry white wine (250ml): Adds acidity and balance to the rich sweetness of the onions.
- Beef stock (1L): The broth is what ties everything together. A good-quality stock makes a difference here.
- Thyme (a few sprigs): The earthy herb adds a nice fragrance.
- Bay leaves (2): Enhances the soup’s flavor.
For The Mustard Cheese Croute
- French baguette (1 loaf): You’ll slice it to make the croutes. French bread works best here because it’s sturdy and holds up well under the cheese.
- Dijon mustard (2 tbsp): A tangy kick for the croutes.
- Gruyère cheese (150g): Melts beautifully, creating a lovely golden crust.
- Parmesan cheese (50g): Adds extra flavor to the cheese topping.
Equipment Needed
The tools you need are pretty straightforward:
- Large saucepan or Dutch oven: For cooking the onions and simmering the soup.
- Wooden spoon: For stirring and ensuring the onions caramelize evenly.
- Sharp knife: To slice the onions and baguette.
- Oven-safe dish or baking tray: For toasting the bread and melting the cheese on top.
- Ladle: To serve the soup.
You don’t need any fancy equipment here-just a good, sturdy pot and a reliable oven.
How To Make Mary Berry French Onion Soup With Mustard Cheese Croutes?
Making this soup is surprisingly straightforward once you get the hang of it. Here’s how I do it:
-
Caramelize The Onions
- Heat the butter and oil in a large saucepan. Add the onions and cook them gently for about 20-30 minutes, stirring occasionally, until they’re soft and golden brown. Patience is key here. You want them to turn a rich caramel color, so don’t rush it.
- Add the garlic and cook for another minute.
-
Add The Wine And Stock
- Pour in the wine, stirring to deglaze the pan. Let it cook down for a few minutes, then add the beef stock, thyme, and bay leaves.
- Bring it to a simmer, cover, and cook for about 20 minutes to let all the flavors meld together.
-
Prepare The Mustard Cheese Croutes
- While the soup is simmering, slice the baguette into thick pieces (about 1 inch). Spread each slice with Dijon mustard.
- Grate the cheeses and sprinkle generously on top of each slice.
- Toast the croutes in the oven at 180°C (350°F) for about 10 minutes or until they’re golden and the cheese is bubbling.
-
Serve
- Ladle the soup into bowls, and place a croute on top of each bowl. You can serve the croutes whole or cut them into smaller pieces if you prefer.
- For an extra touch, you can sprinkle a little extra Parmesan over the top before serving.
Recipe Variations
While the original recipe is delicious, you can play around with a few variations based on your preferences:
- Vegan Version: Use plant-based butter and vegetable stock, and swap out the cheese for a vegan-friendly option.
- Add a splash of sherry: If you love a deeper flavor, a bit of sherry or brandy can be added alongside the wine for extra depth.
- Herb variations: If thyme isn’t your thing, rosemary or sage could be great alternatives for a slightly different flavor.
- Cheese variations: Gruyère is classic, but try using cheddar or Comté for a different twist.
What Goes Well With Mary Berry French Onion Soup With Mustard Cheese Croutes?
Mary Berry’s French onion soup is hearty and filling, so pairing it with something light and refreshing balances the meal. Here are some great options:
- A simple green salad: Something with arugula or mixed greens tossed in a light vinaigrette will cut through the richness of the soup.
- Roast chicken: If you want to make the meal more substantial, serve it with roast chicken or a slice of ham.
- Wine pairing: A glass of white wine, such as a crisp Sauvignon Blanc or a full-bodied Chardonnay, complements the soup beautifully.
- Pickles or chutney: A little acidity can work wonders with the sweetness of the onions.
What I Have Learnt
Making French onion soup for the first time taught me the value of patience. The key to this recipe is the slow caramelization of the onions. They may look ordinary at first, but when you give them time, they become rich and sweet. I’ve also learned that simplicity doesn’t mean boring. The mustard cheese croutes add an unexpected but delightful twist that makes this soup stand out.
But the biggest lesson? It’s okay to take your time in the kitchen. Cooking doesn’t have to be rushed, and some of the best meals come from allowing flavors to develop slowly.
FAQs
What Makes Mary Berry’s French Onion Soup Unique?
Mary Berry’s French onion soup is distinguished by its rich, flavorful broth made from slow-cooked caramelized onions and a hint of white wine. What truly sets it apart is the addition of mustard cheese croûtes, which add a tangy, savory kick and a crunchy texture to the soup.
Can I Make The Mustard Cheese Croûtes Ahead Of Time?
Yes, the mustard cheese croûtes can be made ahead of time. After preparing the croûtes, store them in an airtight container at room temperature for up to 1 day. When ready to serve, simply place them on top of the soup and broil briefly to reheat and crisp them up.
What Type Of Cheese Works Best For The Croûtes In This Recipe?
Mary Berry’s recipe typically calls for a sharp, tangy cheese like Gruyère, which melts beautifully and complements the soup’s savory flavors. You can also experiment with other cheeses like cheddar or Comté, depending on your preference, but Gruyère remains the classic choice.