Sage & English Onion Soup

This traditional English recipe is tremendous for a quick lunch with the family during the mad rush of Christmas. This satisfyingly hearty bowl of soup is complemented especially well with a generous wedge of homemade sourdough bread.

Makes: 10

Allergens: Sulphur Dioxide, Celery


  • 50ml olive oil

  • 1 handful of sage leaves, chopped

  • 6 garlic cloves, crushed

  • 300g red onions, sliced

  • 600g white onions, sliced

  • 100g leeks, sliced

  • 1½ ltr tap water

  • 2g vegetable bouillon

  • Lo salt, pinch

  • ground black pepper, pinch


1. Put the olive oil, the sage and garlic into a large non-stick pan.

2. Add the onions and leeks. Season with salt and pepper.

3. Place a lid on the pan, leaving ajar, and cook slowly for 40 minutes. Removing the lid for the last 20 minutes, stirring occasionally so that nothing catches on the bottom.

4. Add the stock, bring back to the boil, turn the heat down and simmer for another 10 minutes.

5. Add in the sage, stir, season and serve.