Mary Berry’s French Onion Soup with Mustard Cheese Croute is a sophisticated twist on the classic French onion soup, which is known for its deeply savory, caramelized onion base and rich, hearty flavor. Mary Berry, a legendary figure in British culinary circles, elevates this beloved dish by adding a unique and flavorful topping: mustard cheese croutes. This addition not only enhances the texture of the soup with its crunchy, cheesy topping but also infuses a subtle tang and heat from the mustard, creating a delightful contrast to the rich and velvety soup.
The beauty of this dish lies in its simplicity, with the slow-cooked onions providing a sweet, caramelized depth, while the croutes offer a cheesy, golden finish that melts into the hot soup, transforming each bite into a symphony of flavors. It’s perfect for colder months, making it a comforting and indulgent meal that can be served as an appetizer or a main dish. Mary’s version of French onion soup is a comforting, satisfying choice for a family meal or a more formal dinner, where it will certainly impress guests with its depth of flavor and the artistic presentation of the crispy croutes.
Mary Berry’s French Onion Soup With Mustard Cheese Croutes Recipe
Ingredients Needed
To recreate Mary Berry’s French Onion Soup with Mustard Cheese Croute, here’s a detailed breakdown of the ingredients required:
For The Soup
- Yellow onions – About 6 large onions, finely sliced. The key to the sweetness and depth of flavor in French onion soup comes from the slow caramelization of the onions. Yellow onions are ideal because of their balanced sweetness and mild flavor when cooked.
- Butter – 2 tablespoons of unsalted butter to sauté the onions. This will help to create that golden, caramelized color and rich flavor base.
- Olive oil – 1 tablespoon to assist in sautéing, and to give a little extra depth to the fat used in the cooking process.
- Garlic – 2 cloves, finely chopped. A few cloves of garlic enhance the overall flavor, giving it that aromatic punch.
- Beef stock – 1 liter of good-quality beef stock. This will form the heart of the soup, giving it its rich, meaty flavor.
- White wine – 125 ml of dry white wine to deglaze the pan and add acidity that balances the sweetness of the caramelized onions.
- Thyme – A few sprigs of fresh thyme or 1 teaspoon of dried thyme. This herb is essential for adding an earthy note to the soup.
- Bay leaves – 2 bay leaves to infuse the soup with a subtle, herbal fragrance.
- Salt and pepper – To taste, to season the soup and bring all of the flavors together.
For The Mustard Cheese Croute
- Baguette slices – 4-6 slices of a fresh baguette, thickly sliced. This will form the crunchy, toast-like base of your croute.
- Dijon mustard – 1 tablespoon of Dijon mustard. The mustard adds a sharp, tangy bite that complements the rich soup.
- Gruyère cheese – 150 grams of Gruyère cheese, grated. Gruyère is a Swiss cheese that melts beautifully and has a nutty, slightly salty flavor that works wonderfully with the soup.
- Cheddar cheese – 100 grams of mature Cheddar cheese, grated. Cheddar adds depth and richness to the cheese topping, providing a bit of tanginess and balance.
- Parsley – Freshly chopped parsley for garnish, to add color and freshness to the dish.
Equipment Needed
To make Mary Berry’s French Onion Soup with Mustard Cheese Croute, you’ll need the following kitchen tools and equipment:
- Large saucepan or stockpot – A wide, heavy-bottomed pan is ideal for caramelizing the onions evenly and ensuring the flavors meld together beautifully. A stockpot is also necessary for simmering the soup as it allows plenty of room for the liquid.
- Wooden spoon – For stirring the onions as they cook. You want to stir gently to avoid burning the onions, but also encourage their gradual caramelization.
- Sharp knife – To slice the onions finely and evenly, as well as to chop the garlic and parsley.
- Cheese grater – For grating the Gruyère and Cheddar cheese. A fine grater or box grater works best for this.
- Baking tray – For toasting the baguette slices under the grill (broiler). You’ll want a flat, sturdy tray to hold the bread slices while they toast evenly.
- Grill (Broiler) – To toast the bread slices with the cheese topping. A hot grill or broiler is necessary to melt the cheese and create a crisp, golden-brown crust on top of the soup.
- Soup bowls – Deep, oven-safe bowls to hold the soup and the cheesy croutes once they’re assembled.
Instructions To Make Mary Berry’s French Onion Soup With Mustard Cheese Croute
-
Prepare The Onions
- Begin by peeling and finely slicing the onions into thin rings. This step is key for the even caramelization of the onions.
-
Caramelize The Onions
- In a large saucepan, melt the butter and olive oil over medium heat. Add the sliced onions and stir them gently to coat them in the fat. Cook the onions slowly for 30-40 minutes, stirring occasionally. The goal here is to get the onions to soften and turn a deep golden brown. This process of caramelization brings out their natural sweetness and creates a rich flavor base for the soup.
-
Add The Garlic And Wine
- Once the onions are nicely caramelized, add the finely chopped garlic and cook for another 2 minutes until fragrant. Then, pour in the white wine to deglaze the pan, scraping up any caramelized bits from the bottom of the pan. Let the wine cook down for about 5 minutes, reducing slightly.
-
Simmer The Soup
- Add the beef stock, thyme, bay leaves, and a pinch of salt and pepper to the pot. Bring the soup to a simmer, then reduce the heat and let it cook for 30-40 minutes, allowing all the flavors to meld together. Stir occasionally and taste to adjust seasoning as needed.
-
Prepare The Mustard Cheese Croute
- While the soup simmers, preheat your grill (broiler) to a medium-high heat. Lay the baguette slices on a baking tray. Spread a thin layer of Dijon mustard on each slice of bread, then sprinkle the grated Gruyère and Cheddar cheese generously on top.
- Place the tray under the grill for 3-5 minutes, or until the cheese is melted, bubbly, and golden brown.
-
Serve
- Once the soup is ready, ladle it into oven-safe bowls. Top each bowl with a slice of the mustard cheese croute, pressing gently so it sinks slightly into the soup. Place the bowls under the grill for another 2-3 minutes, or until the croutes are golden and slightly crisp.
-
Garnish
- Remove from the grill, sprinkle with freshly chopped parsley, and serve hot. The soup is best enjoyed while the cheese croutes are still warm and melty.
Tips And Tricks
- Caramelizing the Onions: The key to a successful French onion soup is slow and even caramelization. Don’t rush this step-allow the onions to cook low and slow to bring out their natural sweetness. Stir occasionally to prevent them from burning.
- Using Stock: For a deeper flavor, use homemade beef stock or a high-quality store-bought version. Avoid using stock cubes or powders, as they can make the soup taste artificial.
- Grilled Croute: When making the mustard cheese croute, you can experiment with different types of cheese, such as Emmental or a sharp blue cheese for a more intense flavor. Ensure the bread is sliced thick enough to support the weight of the cheese without becoming soggy.
- Make Ahead: This soup actually improves with time, so you can make it a day in advance and reheat it before serving. Just be sure to prepare the croutes fresh right before serving for the best texture.
- Vegan Version: If you want a vegan alternative, swap the butter for olive oil, use vegetable stock instead of beef stock, and use a dairy-free cheese for the croute. The soup will still be rich and flavorful without the meat-based stock.
Mary Berry’s French Onion Soup with Mustard Cheese Croute is an elevated take on a classic comfort dish, perfect for colder evenings or special occasions. With its deeply flavorful, caramelized onions and the tangy, cheesy croutes, this soup offers a satisfying balance of textures and tastes. The slow-cooked onions provide sweetness and richness, while the mustard cheese topping brings a sharp, savory contrast. It’s a dish that showcases both the comforting nature of French cuisine and the elegance of Mary Berry’s culinary expertise. Whether you’re serving it at a dinner party or enjoying it as a cozy meal at home, this French onion soup will undoubtedly leave everyone craving more.
Easy Recipe Variations For Mary Berry’s French Onion Soup With Mustard Cheese Croutes
Mary Berry’s French Onion Soup with Mustard Cheese Croutes is already a dish that sings with deep, savory flavors and comforting textures. However, there are numerous ways to tweak the recipe to suit different tastes, dietary needs, or even to just add a fresh twist. Below are some easy variations that you can experiment with:
1. Add Herbs And Spices
While the traditional French onion soup uses thyme and bay leaves for depth of flavor, there are other herbs and spices that can elevate the soup further. For instance, adding a pinch of rosemary brings an aromatic, piney fragrance that complements the caramelized onions. You can also try garlic powder or a dash of nutmeg to introduce a subtle complexity to the soup. A few dried chili flakes can add some heat if you’re a fan of spice.
2. Substitute The Cheese
While Mary Berry uses mustard cheese for the croutes, there are several variations you can try depending on your preference or what you have on hand. A Gruyère or Comté would bring an even more classic French feel to the dish with their nutty undertones. Alternatively, using blue cheese would give the croutes a more robust and tangy finish. If you want to keep it dairy-free, vegan cheese made from cashews or almond milk works surprisingly well as a substitute.
3. Add Vegetables
For a heartier soup, you can introduce other vegetables to complement the onions. Carrots and celery are great options that blend seamlessly into the soup’s base. Additionally, adding leeks can intensify the onion flavor and bring a more delicate, sweet profile to the soup. You can also consider mushrooms-sautéed beforehand-to introduce an earthy richness that pairs beautifully with the deep flavors of the caramelized onions.
4. Incorporate Meat
While this is not part of Mary Berry’s original recipe, you can make the soup more filling by incorporating a bit of protein. Shredded chicken or beef can add a comforting touch and transform the soup into a complete meal. If you want to stick to the French classic, you could add some duck confit, which would provide a rich, indulgent flavor that pairs wonderfully with the onions.
5. Experiment With Broth
The base of French onion soup is typically a rich beef broth. However, experimenting with vegetable broth is a great way to lighten the dish while maintaining the savory depth. If you prefer something a little more luxurious, try using chicken stock or even bone broth to add a bit more richness. For a lighter version, you could opt for a white wine-based broth, adding a subtle acidity that balances the sweetness of the onions.
6. Add A Dash Of Wine
For those looking to add complexity to the soup, a splash of white wine or red wine during the caramelization of the onions will infuse the soup with a slight acidity and depth. A dry white wine like Chardonnay or Sauvignon Blanc would work well, giving the soup a subtle floral and fruit note. If you’re aiming for a richer soup, a splash of red wine can introduce tannins and fruity depth to contrast with the sweetness of the onions.
Storing Leftovers
Mary Berry’s French Onion Soup with Mustard Cheese Croutes is a dish that often tastes even better the next day, as the flavors have had time to meld and develop further. Here’s how to properly store and reheat your leftovers:
1. Storing The Soup Base
After you’ve finished your meal, allow the soup to cool down to room temperature before storing. Place the soup in an airtight container and store it in the refrigerator. The soup will stay fresh for up to 3-4 days. If you want to keep it longer, you can freeze the soup for up to 3 months. Just ensure you don’t freeze the croutes, as they won’t retain their texture once reheated.
2. Storing The Croutes
The croutes, once topped with mustard cheese, are best enjoyed fresh. If you have any leftover, you can store them separately in an airtight container, but they will lose their crispiness. For best results, reheat them in the oven for about 5 minutes at 180°C (350°F) to bring back some of their original texture.
3. Reheating The Soup
To reheat the soup, simply pour it into a pot and warm it over medium heat, stirring occasionally. If the soup has thickened too much in the fridge, add a splash of stock or water to reach your desired consistency. For a richer flavor, you can also add a little bit of butter or a dash of wine while reheating. For microwave reheating, place the soup in a microwave-safe bowl and cover it loosely with a microwave-safe lid. Heat in 1-minute intervals, stirring in between, until it’s heated through.
What To Eat With Mary Berry’s French Onion Soup With Mustard Cheese Croutes?
While Mary Berry’s French Onion Soup with Mustard Cheese Croutes is a satisfying dish in itself, pairing it with the right sides or accompaniments can enhance the overall meal. Here are some great options to consider:
1. Salads
A fresh, light salad is an excellent contrast to the richness of the soup. A simple mixed greens salad with a tangy vinaigrette can balance the deep, savory flavors of the onions. For a more substantial salad, a caesar salad with crispy croutons or a roasted beetroot salad with goat cheese would complement the soup beautifully.
2. Bread
Though the croutes themselves provide the necessary bread component, additional bread can be served on the side to help soak up every last drop of soup. A baguette or sourdough bread works perfectly. You can also serve the soup with a garlic bread to ramp up the flavors.
3. Roasted Vegetables
Roasted vegetables like carrots, parsnips, or sweet potatoes offer a slightly sweet and earthy flavor that pairs wonderfully with the savory, umami-packed soup. These vegetables also provide a satisfying texture contrast when served alongside the smooth, velvety soup.
4. Grilled Meats
For a more indulgent pairing, grilled meats like steak or pork chops would bring a savory, smoky flavor that balances the sweetness of the onions. A perfectly cooked chicken breast or a tender lamb chop would also be a great choice, offering a satisfying protein element without overpowering the dish.
5. Pickles And Chutneys
The sharpness of pickles or a tangy chutney can cut through the richness of the soup. Try pairing the dish with some cornichons, pickled onions, or a tangy tomato chutney to add a delightful contrast.
Conclusion
Mary Berry’s French Onion Soup with Mustard Cheese Croutes is a timeless classic, offering layers of flavor and comforting textures that make it perfect for any season. Its rich, caramelized onions are complemented by the crispy, cheesy croutes, creating a harmonious balance of savory goodness. Whether you stick to the traditional recipe or experiment with some variations-like adding extra herbs, changing up the cheese, or introducing different vegetables-this soup is endlessly customizable. It’s also incredibly easy to store and reheat, allowing you to enjoy it for days after your initial preparation. Pairing the soup with fresh salads, crusty bread, roasted vegetables, or grilled meats ensures a well-rounded meal that satisfies in every bite. Whether you’re preparing it for a cozy dinner or serving it as a starter at a gathering, Mary Berry’s French Onion Soup will surely impress.
FAQs
What Are The Main Ingredients In Mary Berry’s French Onion Soup With Mustard Cheese Croutes?
The main ingredients for Mary Berry’s French onion soup include onions, butter, olive oil, beef stock, white wine, and herbs such as thyme. The mustard cheese croutes are made with a French baguette, Dijon mustard, grated cheese (typically Gruyère), and butter. The soup is topped with these cheesy croutes for a rich, savory finish.
Can I Make Mary Berry’s French Onion Soup In Advance?
Yes, you can make Mary Berry’s French onion soup in advance. In fact, the flavors improve after sitting for a few hours or overnight. To store it, let the soup cool to room temperature, then refrigerate in an airtight container. When you’re ready to serve, reheat the soup gently on the stove. Prepare the mustard cheese croutes just before serving for the best texture.
How Can I Make The Mustard Cheese Croutes More Flavorful?
To enhance the flavor of the mustard cheese croutes, try adding a pinch of garlic powder or a dash of Worcestershire sauce to the Dijon mustard. You can also experiment with different cheeses like Emmental or a sharp cheddar for a more complex taste. Toast the croutes until golden brown to ensure a crispy texture that contrasts beautifully with the rich, melty cheese.
