Mary Berry English Onion Soup Recipe

I used to think onion soup was a bit… plain. Then I tried Mary Berry’s take on the English version and it completely won me over.
It’s got that slow, sweet magic from caramelized onions, a splash of Worcestershire for depth, and a blanket of bubbling cheddar that feels like a warm hug.

The first time I made it, I rushed the onions (classic mistake). I thought twenty minutes was plenty — but nope, they just turned pale and floppy. The second time, I left them to quietly do their thing for a full forty minutes, and suddenly they were rich, golden, and jammy. That’s when I got it.

Let me show you how to get that same depth of flavour without losing your patience halfway through.

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WHY THIS ONE WORKS SO WELL

Most onion soups lean French — all Gruyère and gloss — but Mary Berry’s English version is heartier and more rustic. Here’s why this recipe stands out:

• Slow caramelization = real depth. It’s all about giving the onions time to sweeten naturally.
• Worcestershire sauce adds a proper British twist. A splash brings just the right umami warmth.
• Cheddar, not Gruyère. Slightly sharper and less fussy, it melts beautifully and feels homier.
• Simple ingredients, big flavour. Nothing fancy — just pantry staples and a bit of patience.

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INGREDIENTS + WHY THEY MATTER

• Onions (5–6 large): The star. You need more than you think — they shrink down a lot.
• Butter (50g): For that silky sweetness while caramelizing.
• Olive oil (1 tbsp): Keeps the butter from burning.
• Garlic (2 cloves): Adds gentle warmth.
• Thyme + Bay leaf: The quiet background herbs that make the soup smell like winter.
• Worcestershire sauce (1 tbsp): The key to that savoury, meaty depth (even without meat).
• Beef or vegetable stock (1 litre): Choose a good-quality one; weak stock makes weak soup.
• White wine (150ml, optional): Adds a subtle tang — I use what’s open.
• English cheddar (100g): Sharp and golden when melted.
• Baguette slices (4–6): Crisp little rafts for all that bubbling cheese.

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MAKING IT YOURS (WITHOUT RUINING IT)

• Vegetarian version: Use vegetable stock and a vegan Worcestershire (there are good ones now!).
• Extra creamy: Stir in a spoonful of double cream before serving — very comforting.
• Cheese swap: Gruyère gives a smoother melt; a mix of both works beautifully.
• Wine-free: Just skip it — add a splash more stock for balance.

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MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Onions burnt	Heat was too high	Keep it low and steady — caramelization takes time
Soup too thin	Stock wasn’t rich enough	Use reduced stock or simmer longer
Bread soggy	Added too early	Toast just before broiling, then top and serve straight away

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HOW TO MAKE MARY BERRY’S ENGLISH ONION SOUP

1. Caramelize the onions.
   Melt the butter and olive oil in a large heavy pot. Add your sliced onions, a pinch of salt, and let them cook slowly on low heat for 35–40 minutes. They should turn deep golden and smell like sweet toffee — not burnt.
2. Add the garlic and herbs.
   Stir in minced garlic, thyme, and the bay leaf for a minute or so. It’ll smell heavenly.
3. Deglaze with wine (optional).
   Pour in the white wine, scrape up any sticky brown bits from the bottom (that’s flavour gold), and let it reduce for a few minutes.
4. Build the broth.
   Add the Worcestershire sauce and hot stock. Season with salt and pepper. Bring to a simmer for 20 minutes.
5. Prepare the toasts.
   While the soup simmers, toast your baguette slices until golden and crisp.
6. Assemble and grill.
   Ladle the soup into oven-safe bowls. Float a baguette slice on top, pile on the cheese, and pop under a hot grill for 2–3 minutes until melted and bubbling.
7. Serve immediately.
   Sprinkle a touch of thyme and enjoy with more bread on the side (because, let’s be honest, you’ll want it).

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TIPS FROM MY KITCHEN

• I use a mix of white and yellow onions for extra depth.
• My old cast iron pot holds heat beautifully — avoids hot spots.
• If I’m making it ahead, I caramelize the onions a day before.
• Always taste before serving — onions vary in sweetness, so balance with a dash more Worcestershire if needed.

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STORAGE + SERVING

• Fridge: Keeps beautifully for up to 3 days in a sealed container.
• Freeze: Yes — up to 2 months. Just defrost slowly and reheat gently.
• Reheat: Low and slow, stirring occasionally.
• Serve with: A simple salad or crusty sourdough.

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FAQ

How do you caramelize onions properly for soup?

Cook them low and slow for 35–40 minutes. Don’t rush — patience is what gives you that rich, golden sweetness.

Can I make Mary Berry’s Onion Soup vegetarian?

Yes! Swap beef stock for vegetable stock and use a vegetarian Worcestershire sauce.

What’s the best cheese for English onion soup?

Sharp English cheddar gives a lovely bite, but you can mix it with Gruyère for a more traditional melt.

Can I freeze onion soup?

Absolutely. Let it cool, portion it, and freeze for up to two months. Reheat gently and top with fresh bread and cheese when ready to serve.

Why does my onion soup taste bitter?

That’s usually from onions that cooked too fast. Keep your heat low — they should caramelize, not char.

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Other Recipes You May Like

• Mary Berry Minestrone Soup Recipe – Hearty, Fresh & Comforting
• Mary Berry Blue Stilton And Onion Soup
• Mary Berry French Onion Soup With Mustard Cheese Croûtes

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