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Jamie Oliver
The Ultimate Onion Soup
James Trevor Oliver, MBE (born May 27, 1975), better known as Jamie Oliver and The Naked Chef, is an English celebrity chef. He is well known for his use of organic food and for his recent work in changing eating habits in British schools. ...more.

Recently my mom bought a bag of onions (about 10kg) and I wonder how am I going to finish up cooking these onions? So I flipped into one of Jamie Oliver’s recipe book and found this soup recipe quite interesting. As a Malaysian born Chinese, my mom cooks soup using a lot of Chinese herbs which claims to have some remedy for your body. So whenever I think of soup, I only think of those clear herby soups that my mom always cooks. I find it odd that this recipe uses a lot of onions! I can’t imagine how this soup will taste like as it only contains onions! But anyway, since there’s so many onions in my kitchen so I took the risk to cook this soup hoping it’ll turn out edible.

Ok, here’s my review. The soup definitely tastes weird for my tongue. I know my family will have the same opinion too. Whenever I scoop a tablespoon from the soup bowl filled with mashie onions and I thought…. oh dear, how weird it is, how am I going to finish this? However, the plus side is that the soup tastes wonderful together with melted cheese. Actually the more I taste it, the more I enjoy the onions flavor which comes from this soup especially when you leave it overnight and have it on the next day. I personally don’t mind eating the mashie onions. It is a nice comfort soup to have on cold morning.


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In a thick-bottomed non-stick pan, slowly fry all the onions with the thyme, garlic and bay leaf ina good drizzle of olive oil and the butter.
Place a lid on the pan and slowly cook them for about 15 minutes, without colouring, stirring occationally so the onions don't catch on the bottom. The slower you can cook them, the better. Then remove the lid, turn up the heat and colour the onions until they are golden brown. This will encourage a sweetness and a real depth of flavour.
Add the stock, turn the heat down and then simmer for 20 minutes. You can skim any fat off, but I think it adds good flavour.
Correct the seasoning with salt and pepper. When it's perfect, pour into your serving bowls and place these on a baking tray.
Now what I like to do, instead of slicing the bread all pretty and proper, is to tear it up. It's much more rustic and beautiful with all the knotty bits showing. Put the bread on top of the soup in each bowl, then drizzle over some olive oil and put the Gruyere on top.

Place the baking tray in a preheated oven on a medium heat, or under the grill (be careful not to crack your bowls or burn the bread) to lightly toast the bread and melt the cheese.

Source : Jamie Oliver "Jamie's Dinners"


- 1.1kg/2 1/2 lb onions, peeled and sliced
- a handful of fresh thyme, leaves picked
- 6 cloves of garlic, peeled and finely sliced
- 1 bay leaf
- olive oil
- a good knob of butter
- 1.3litres/2 1/2 pints stock (beef, chicken or vegetable)
- sea salt and freshly ground black pepper
- 1 baguette or ciabatta
- 115g/4oz Gruyere, or other melting cheese



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