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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
•Large Pot
•Baking Sheet with Baking Paper
Cooking Steps
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.
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.
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.
