Soups

Gordon Ramsay White Onion Soup Recipe

Gordon Ramsay White Onion Soup Recipe
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This creamy white onion soup is rich, velvety, and packed with deep caramelized sweetness. Inspired by Gordon Ramsay, this recipe transforms simple ingredients into a luxurious dish. Slow-cooked onions, garlic, and fresh herbs blend into a silky-smooth texture, finished with a touch of cream. Serve it with crusty bread or golden croutons for a satisfying meal.

Ingredients Needed

  • 4 large white onions, thinly sliced
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 4 cups vegetable or chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • Salt and pepper, to taste
  • Fresh chives, chopped (for garnish)
  • Fresh parsley, chopped (for garnish)
  • Crusty bread or croutons (optional, for serving)

How To Make Gordon Ramsay White Onion Soup

  1. Caramelize the Onions: In a large pot, heat the butter and olive oil over medium heat. Add the sliced onions and cook for 20-25 minutes, stirring occasionally, until they turn soft, golden brown, and slightly jammy. Slow cooking enhances their natural sweetness—don’t rush this step!
  2. Sauté the Garlic: Stir in the minced garlic and cook for 2-3 minutes until fragrant. Be careful not to brown it too much, as this can make the soup bitter.
  3. Simmer with Broth: Pour in the vegetable or chicken broth and bring the mixture to a gentle simmer. Let it cook for 15-20 minutes, allowing the flavors to meld beautifully.
  4. Blend Until Smooth: Use an immersion blender to puree the soup until silky and smooth. If using a countertop blender, blend in batches and vent the lid slightly to prevent steam buildup. Return the soup to the pot over low heat.
  5. Add Cream and Herbs: Stir in the heavy cream, thyme, oregano, and rosemary. Season with salt and pepper to taste, adjusting as needed. Let it warm for a few minutes, but avoid boiling.
  6. Serve and Garnish: Ladle the soup into bowls and top with fresh chives and parsley. Serve with crusty bread or croutons for extra texture.
Gordon Ramsay White Onion Soup Recipe
Gordon Ramsay White Onion Soup Recipe

Recipe Tips

  • Caramelization is key! Cook the onions slowly over medium heat for the best depth of flavor.
  • Want a lighter version? Swap heavy cream for half-and-half or whole milk.
  • For a richer taste, use chicken broth instead of vegetable broth.
  • Add a cheesy twist: Sprinkle-grated Parmesan or Gruyère on top before serving.
  • Low-carb option: Skip the croutons and add an extra touch of cream or butter for a thicker texture.

How To Store & Reheat Leftovers

Storing in the Fridge: Let the soup cool completely, then transfer it to an airtight container and refrigerate for up to 4 days.

Freezing: Pour the cooled soup into freezer-safe containers, leaving some space for expansion. Freeze for up to 3 months.

Reheating: Warm the soup in a pot over low heat, stirring occasionally. If it’s too thick, add a splash of broth or cream to loosen the texture.

Try More Gordon Ramsay Recipes:

Gordon Ramsay White Onion Soup Recipe
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Gordon Ramsay White Onion Soup Recipe

Recipe by Gordon RamsayCourse: SoupsCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

40

minutes
Calories

350

kcal

This creamy white onion soup is rich, velvety, and packed with deep caramelized sweetness. Inspired by Gordon Ramsay, this recipe transforms simple ingredients into a luxurious dish. Slow-cooked onions, garlic, and fresh herbs blend into a silky-smooth texture, finished with a touch of cream. Serve it with crusty bread or golden croutons for a satisfying meal.

Ingredients

  • 4 large white onions, thinly sliced

  • 2 tablespoons unsalted butter

  • 2 tablespoons olive oil

  • 4 cloves garlic, minced

  • 4 cups vegetable or chicken broth

  • 1 cup heavy cream

  • 1 teaspoon dried thyme

  • 1 teaspoon dried oregano

  • 1 teaspoon dried rosemary

  • Salt and pepper, to taste

  • Fresh chives, chopped (for garnish)

  • Fresh parsley, chopped (for garnish)

  • Crusty bread or croutons (optional, for serving)

Directions

  • Caramelize the Onions: In a large pot, heat the butter and olive oil over medium heat. Add the sliced onions and cook for 20-25 minutes, stirring occasionally, until they turn soft, golden brown, and slightly jammy. Slow cooking enhances their natural sweetness—don’t rush this step!
  • Sauté the Garlic: Stir in the minced garlic and cook for 2-3 minutes until fragrant. Be careful not to brown it too much, as this can make the soup bitter.
  • Simmer with Broth: Pour in the vegetable or chicken broth and bring the mixture to a gentle simmer. Let it cook for 15-20 minutes, allowing the flavors to meld beautifully.
  • Blend Until Smooth: Use an immersion blender to puree the soup until silky and smooth. If using a countertop blender, blend in batches and vent the lid slightly to prevent steam buildup. Return the soup to the pot over low heat.
  • Add Cream and Herbs: Stir in the heavy cream, thyme, oregano, and rosemary. Season with salt and pepper to taste, adjusting as needed. Let it warm for a few minutes, but avoid boiling.
  • Serve and Garnish: Ladle the soup into bowls and top with fresh chives and parsley. Serve with crusty bread or croutons for extra texture.

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