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French Onion-Style Soup

French Onion-Style Soup

French Onion-Style Soup

topped with cheesy toast | 4 servings

Super simple, delicious recipes for any time of day, including a recipe card and portioned ingredients.

Tags:

Recipe

Allergens:

Zwaveldioxide en sulfiet

•Tarwe

•Gluten

•Rogge

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total50 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

/ Serving 2 people

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: Tarwe, Gluten, Rogge May be present: Sesamzaad, Gluten, Melk (inclusief lactose), Noten)

40 g

Parmigiano Reggiano DOP

(Contains: Melk (inclusief lactose))

40 g

Onion chutney

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

Energy (kJ)3324 kJ

Calories794 kcal

Fat22.6 g

Saturated Fat10.5 g

Carbohydrate108.4 g

Sugar29.1 g

Dietary Fiber12.7 g

Protein22.3 g

Salt3.5 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

Prepare

1

Finely slice the onion and garlic. Prepare the stock.
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.

Make the toast

2

Preheat the oven to 180°C.
Slice the bread and transfer to a baking sheet lined with parchment paper.
Grate the Parmigiano Reggiano on top of the bread slices.
Bake in the oven for 5 - 6 minutes or until the cheese is completely melted.

Serve

3

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.

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