French 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 4 people.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
6 piece
Onion
2 piece
Garlic
185 milliliters
White wine
(Contains Zwaveldioxide en sulfiet)
1 piece
Bay leaf
5 g
Fresh thyme
(May be present Selderij)
2 piece
White demi-baguette
(Contains Rogge, Tarwe May be present Gluten, Melk (inclusief lactose), Noten, Sesamzaad)
2 piece
Parmigiano Reggiano DOP
(Contains Melk (inclusief lactose))
40 g
Onion chutney
25 g
Grated Gruyère DOP
(Contains Melk (inclusief lactose))
Not included in your delivery
1000 milliliters
Low sodium beef stock
1 tablespoon
Olive oil
1 tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- 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. Add the 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.
- Preheat the oven to 180°C.
- Slice the bread and transfer to a baking sheet lined with parchment paper.
- Add the Gruyère 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.
- 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 Gruyère toast on top of each soup bowl and serve any remaining slices on the side.