French-Style Onion Soup
topped with cheesy toast | 4 servings
Super simple, delicious recipes for any time of day, including a recipe card with 4 steps and portioned ingredients for 2 people.
Tags:
Recipe
Allergens:
Sulphites
•Rye
•Wheat
•Milk
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time50 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
/ Serving 2 people
6 piece
Onion
2 piece
Garlic
185 milliliters
White wine
(Contains Sulphites)
1 piece
Bay leaf
5 g
Fresh thyme
(May be present Celery)
2 piece
White demi-baguette
(Contains Rye, Wheat May be present Gluten, Milk, Tree nuts, Sesame)
1 piece
Parmigiano Reggiano DOP
(Contains Milk)
40 g
Onion chutney
25 g
Grated Gouda
(Contains Milk)
Not included in your delivery
1000 milliliters
Low sodium beef stock
1 tablespoon
Olive oil
to taste
Salt and pepper
1 tablespoon
Plant-based butter
Nutrition Values
Energy (kJ)2969 kJ
Calories710 kcal
Fat23.3 g
Saturated Fat9.2 g
Carbohydrate103.1 g
Sugar28.9 g
Dietary Fiber24.3 g
Protein21.7 g
Salt3.6 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Soup pan
•Baking Sheet with Baking Paper
Cooking Steps
1
- Finely slice the onion and garlic.
- Melt the butter and olive oil in a large pot on medium heat.
- Add the onions and fry for 15 - 20 minutes, while continuing to stir.
- Add the garlic and thyme and fry for 1 - 2 minutes.
2
- Add the white wine, onion chutney and bay leaf and simmer for 1 minute.
- Add the stock and let the soup simmer for 30 minutes on low heat.
- Season with salt and pepper.
3
- Preheat the oven to 180°C.
- Slice the bread and transfer to a baking sheet lined with parchment paper.
- Add the Gouda to the bread slices and grate the Parmigiano Reggiano on top.
- Bake in the oven for 5 - 6 minutes or until the cheese is completely molten.
4
- Remove the thyme sprigs and bay leaf from the pot.
- Serve the soup in bowls and season with extra pepper to taste.
- Add 1 slice of the cheesy toast on top of each soup bowl and serve any remaining slices on the side.