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French Onion Soup

French Onion Soup

with cheesy crostini
Get 50% off your first box!
Get 50% off your first box!
Calories
: 
469 kcal
Protein
: 
16.7g protein
Difficulty
: 
Easy
Allergens:
  • Rye
  • Wheat
  • Barley
  • Cereals containing gluten
  • Milk
  • Soya
  • Soya
  • Cereals containing gluten
  • Egg
  • Milk
  • Oats
  • May contain traces of allergens
  • Wheat
  • Barley
  • Celery
  • Mustard
  • Sulphites
Serving amount

2 unit(s)

Onion

2 unit(s)

Onion

1 unit(s)

Ciabatta

(Contains: Soya, Cereals containing gluten, Egg, Milk, Oats, May contain traces of allergens, Rye, Wheat, Barley, Cereals containing gluten)

20 grams

Grated Italian Style Hard Cheese

(Contains: Milk)

50 grams

Grated Cheese

(Contains: Milk, May contain traces of allergens, Milk)

2 unit(s)

Garlic

5 grams

Thyme

2 sachet(s)

Vegetable Stock

1 sachet(s)

Worcester Sauce

(Contains: Soya)

1 sachet(s)

White Wine Stock Powder

(Contains: Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya, Sulphites, May contain traces of allergens)

Not included in your delivery

to taste

Salt

to taste

Pepper

2 tbsp

Butter

to taste

Water

2 tsp

Sugar

Energy (kJ)1961 kJ
Energy (kcal)469 kcal
Fat24.3 g
of which saturates15.9 g
Carbohydrate47.4 g
of which sugars16.6 g
Dietary Fiber4.4 g
Protein16.7 g
Cholesterol7.2 mg
Salt5.4 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Grater
•Baking Sheet with Baking Paper

Cooking steps

Get Prepped
1
  • Preheat your oven (for the ciabatta) to 220°C/200°C fan/gas mark 7.
  • Halve, peel and thinly slice the onion. 
  • Peel and grate the garlic (or use a garlic press).
Cook the Onions
2
  • Place a large pot over medium-low heat with a knob of butter.
  • Once melted, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 23-25 mins. 
  • Add 2 tsp sugar (per 2P) and cook until caramelised, 1-2 mins more.
Slice the Ciabatta
3
  • Cut the ciabattas (one per 2P) into 1cm slices.
  • Drizzle with oil and season with salt and pepper.
Add the Flavour
4
  • Stir in the garlic into the onion and fry for 1 min more.
  • Stir in the white wine stock powder and cook until it forms a paste, 1-2 mins.
  • Stir in the 400ml water (per 2P) a little at a time, followed by the stock. worcester and thyme. 
  • Bring to a boil, then reduce the heat and simmer until thickened, 3-4 mins.
Finishing Touches
5
  • Place the ciabattas on a lined baking tray then sprinkle over both types of cheese 
  • Cook until the bread is golden and the cheese has melted, 3-5 mins.
  • Taste and season the soup if needed. Add a splash of water if it's a little too thick.
  • Optional: To make it very traditional, divide the soup into oven-safe ramekins and top with the bread, then sprinkle over the cheese and bake in the oven until melted and golden, 2-3 mins.
Dish Up
6

Ladle the soup into your serving bowls. Top with the cheesy ciabatta toasts.

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