This Gordon Ramsay White Onion Soup Recipe is a silky and rich recipe, which is made with sweet white onions and heavy cream. It’s the ultimate comfort food recipe, ready in about 50 minutes.
Jump to RecipeGordon Ramsay White Onion Soup Recipe Ingredients
- 4 large white onions, thinly sliced
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp dried rosemary
- Salt and pepper, to taste
- Fresh chives and parsley, for garnish
- Crusty bread or croutons, for serving (optional)
How To Make Gordon Ramsay White Onion Soup Recipe
- Caramelize the onions: In a large pot or Dutch oven, heat the butter and olive oil over medium-low heat. Add the thinly sliced onions and cook slowly for 20–25 minutes, stirring occasionally, until they are deeply golden, soft, and have a jammy consistency.
- Sauté the garlic: Stir in the minced garlic and cook for another 2–3 minutes until it becomes fragrant. Be careful not to let it burn.
- Simmer the soup: Pour in the vegetable or chicken broth. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 15–20 minutes to allow the flavors to meld together.
- Blend until smooth: Remove the pot from the heat. Use an immersion blender to puree the soup until it is completely smooth and silky. Alternatively, let it cool slightly and blend in batches in a stand blender.
- Add cream and herbs: Return the soup to a low heat. Stir in the heavy cream, dried thyme, oregano, and rosemary. Warm the soup gently, but do not allow it to boil, as this can affect the texture of the cream.
- Season and serve: Season generously with salt and pepper to your taste. Ladle the hot soup into bowls, garnish with fresh chives and parsley, and serve with crusty bread or croutons on the side.
Recipe Tips
- How do you get the best flavor from the onions? The key is patience. Cooking the onions slowly over medium-low heat allows their natural sugars to caramelize, building a deep, sweet flavor base that you can’t get by rushing the process.
- How do I keep the soup from curdling? Once you add the heavy cream, keep the soup over very low heat. Bringing it to a boil can cause the cream to separate, ruining the smooth, silky texture.
- Does the quality of the broth matter? Yes, significantly. Since there are few ingredients, the broth is a major flavor component. Use a good quality, flavorful stock. A watery, bland stock will result in a bland soup.
- How do I get a perfectly smooth soup? For a luxurious, restaurant-quality finish, make sure to blend the soup thoroughly until no lumps remain. An immersion blender is convenient, but a high-powered stand blender will give you the silkiest result.
What To Serve With White Onion Soup
This soup’s rich flavor pairs well with simple, crusty accompaniments.
- Toasted baguette slices or sourdough bread
- Homemade garlic and cheese croutons
- A simple green salad with a sharp vinaigrette to cut through the richness
- Crispy bacon bits for a salty contrast
How To Store White Onion Soup
- Refrigerate: Allow the soup to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 4 days. Reheat gently on the stovetop.
- Freeze: This soup freezes very well. Let it cool, then pour into freezer-safe containers. It can be stored for up to 3 months. Thaw overnight in the refrigerator before reheating.
White Onion Soup Nutrition Facts
- Calories: 350kcal
- Carbohydrates: 25g
- Protein: 5g
- Fat: 26g
- Saturated Fat: 14g
- Sodium: 900mg
- Fiber: 4g
- Sugar: 12g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use yellow onions instead of white onions?
Yes, you can, but the flavor will be slightly different. White onions are milder and have a higher sugar content, which is ideal for this soup. Yellow onions will give a deeper, more pungent onion flavor.
How can I make this soup dairy-free?
To make it dairy-free, substitute the butter with additional olive oil and replace the heavy cream with a full-fat coconut milk or a cashew cream for a similar rich consistency.
My soup isn’t very sweet. What went wrong?
This usually means the onions were not caramelized for long enough. The 20-25 minute cooking time is essential for drawing out the natural sweetness of the onions. Don’t rush this step!
Gordon Ramsay White Onion Soup Recipe
Course: SoupsCuisine: BritishDifficulty: Easy4
servings10
minutes40
minutes350
kcalA rich and silky soup packed with deep, caramelized sweetness from slowly cooked white onions.
Ingredients
4 large white onions, thinly sliced
2 tbsp unsalted butter
2 tbsp olive oil
4 cloves garlic, minced
4 cups vegetable or chicken broth
1 cup heavy cream
1 tsp each of dried thyme, oregano, rosemary
Salt and pepper, to taste
Fresh chives and parsley, for garnish
Directions
- Slowly caramelize sliced onions in butter and oil for 20-25 minutes until golden and jammy.
- Stir in garlic and cook for 2 more minutes until fragrant.
- Pour in broth, bring to a simmer, and cook for 15-20 minutes.
- Remove from heat and blend with an immersion blender until silky smooth.
- Return to low heat, stir in cream and dried herbs. Warm gently without boiling.
- Season with salt and pepper.
- Serve hot, garnished with fresh herbs.
Notes
- The most important step is cooking the onions slowly to build their natural sweetness. Do not rush this process.
- After adding the cream, do not let the soup boil, as this can cause it to curdle and ruin the texture.
- For the most luxurious finish, ensure the soup is blended thoroughly until no lumps remain.
- Using a high-quality, flavorful broth is essential for a delicious final result.
