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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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)
1 piece
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
40 g
Onion chutney
25 g
Grated Gouda
(Contains: Melk (inclusief lactose))
Not included in your delivery
1000 milliliters
Low sodium beef stock
1 tablespoon
Olive oil
to taste
Salt and pepper
1 tablespoon
DO NOT USE FOR HF
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 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.
- 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.
- 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.
