Recipes
Recipes

French onion soup toasted baguette

Inspired by the classic soup, crisp French bread is filled with caramelised onions and gooey cheese

Inspired by the classic soup, crisp French bread is filled with caramelised onions and gooey cheese

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(11 votes)
Cooking Time

Cook: 30 Mins

Cooking Time

Serves: 2

Cooking Time

Price: 70p per serving

Nutritional Information

Each 289g serving contains

Energy
1789kj
428kcal
21%
Fat
10.4g
Med
15%
Saturates
4.9g
Med
25%
Sugars
9.0g
Med
10%
Salt
1.79g
High
30%
of your reference intake.
Typical energy values per 100g:
619kJ/148kcal

Ingredients

10g Flora Light

1 large onion, sliced

1 clove garlic, crushed

1tsp red wine vinegar

2 sprigs thyme, plus extra to serve

½ reduced-salt vegetable stock cube, made up to 100ml

200g Baker’s Selection Freshly Baked White Baguette

40g Emmental, sliced

1tbsp Asda Coarse Grain French Mustard

Method

1
Melt the Flora in a large pan over a medium heat. Add the sliced onion and the garlic then cook for 8-10 mins, stirring regularly
2
Add the vinegar and scrape the bottom of the pan to loosen any stuck-on bits. Add the thyme sprigs and pour in the stock. Bring to a simmer and cook over a low heat for 10 mins until the liquid is reduced.
3
Preheat the grill to a medium setting.
4
Meanwhile, split the baguette down the middle without cutting all the way through. Scoop out some of the bread to make a hollow; discard or save to make breadcrumbs.
5
Put the baguette on baking tray and spoon the onions into the hollow. Top with the Emmental slices and the mustard. Grill on the tray for 3-4 mins until the cheese has melted.
6
Sprinkle the baguette with the extra thyme sprigs and cut in half to serve.

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