Creamy French Onion Soup
Serves 2 | with Cheddar Topped Garlic Croutons
Cosy up this autumn with dishes designed to warm you up from the inside out, such as this Cheesy Loaded French Onion Style Soup. Did you know that French onion soup dates back as least as far as the Roman times?
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
3 unit(s)
Garlic Clove
3 unit(s)
Onion
40 grams
Unsalted Butter
(Contains Milk)
1 sachet(s)
Dried Thyme
28 grams
Red Wine Stock Paste
(Contains Sulphites)
10 grams
Vegetable Stock Paste
15 grams
Worcester Sauce
(Contains Cereals containing gluten)
2 unit(s)
Ciabatta
(Contains Cereals containing gluten)
80 grams
Mature Cheddar Cheese
(Contains Milk)
1 bunch(es)
Chives
Not included in your delivery
½ tsp
Sugar
2 tbsp
Plain Flour
500 milliliter(s)
Water
1 tbsp
Olive Oil
Nutritional information
Utensils
Instructions
a) Peel and grate the garlic (or use a garlic press).
b) Halve, peel and thinly slice the onions.
a) Heat three quarters of the butter in a large saucepan on medium heat.
b) Once melted, add the onions, season with salt and pepper and fry, stirring occasionally, until golden, 18-20 mins, stirring every few mins.
c) Once golden, add the sugar and flour (see pantry for both amounts) and stir to coat the onions evenly in the flour.
a) Once the onions are coated in the flour, add the dried thyme, red wine stock paste, veg stock paste, Worcester sauce and half the garlic to the pan, then stir to combine fully.
b) Slowly add the water (see pantry for amount), stirring constantly, until all the water has been added. Season with pepper.
c) Bring to the boil, then reduce the heat to medium and allow the soup to thicken and reduce, 10-15 mins.
a) While the soup reduces, preheat your oven to 220°C/200°C fan/gas mark 7.
b) Combine in a small bowl the olive oil (see pantry for amount) with the remaining garlic and butter. Season with salt and pepper.
c) Cut each ciabatta into 1cm slices, then spread each slice with the garlic butter.
a) Pop the ciabatta slices onto a baking tray and bake on the middle shelf of your oven until lightly golden and crisp, 5-6 mins.
b) Meanwhile, grate the Cheddar and finely chop the chives (use scissors if easier).
c) Once the ciabatta slices are golden, carefully arrange into 2 fan shapes on the tray, ensuring the slices are overlapping slightly. Divide the cheese over each ciabatta fan and place onto the top shelf of your oven for the cheese to melt, 4-5 mins.
a) Stir three quarters of the chives through the soup.
b) If your soup is a little thick, add a splash of water to your soup, then divide the soup between 2 serving bowls.
c) Top each serving of soup with a fan of cheesy garlic ciabatta slices, then sprinkle over the remaining chives finish.
Enjoy!
