French Onion Soup with Bacon Lardons
with cheesy crostini- 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
A classic of French cuisine, French onion soup is a warming and rich dish that includes cheesy bread and heaps of flavour.
Ingredients
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)
100 grams
Irish Bacon Lardons
Not included in your delivery
to taste
Salt
to taste
Pepper
2 tbsp
Butter
to taste
Water
2 tsp
Sugar
Nutrition Values
Utensils
Cooking steps
- 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).
- Place a large pot over medium-low heat with a knob of butter.
- Once melted, fry the bacon lardons until golden, 5-7 mins, stirring occasionally. IMPORTANT: Wash hands and equipment after handling raw meat. Cook lardons thoroughly. Remove once cooked.
- 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.
- Cut the ciabattas (one per 2P) into 1cm slices.
- Drizzle with oil and season with salt and pepper.
- 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, bacon lardons and thyme.
- Bring to a boil, then reduce the heat and simmer until thickened, 3-4 mins.
- 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.
Ladle the soup into your serving bowls. Top with the cheesy ciabatta toasts.
