Classics are classics for a reason, and French onion soup is the ultimate classic, comfort dish. Deeply caramelized onions, spiked with the umami-ness of rich mushrooms and a sneaky twist of cannellini beans. The dish is incomplete without a gooey, cheesy gruberg baguette for dipping. Bon appétit, mon chéris!
Classique French Onion Soup
Classique French Onion Soup
with cheesy gruberg baguettes & mushrooms
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Button Mushrooms
- Cannellini Beans
- De-alcoholised White Wine
- Fresh Bay Leaf
- Fresh Bay Leaves
- Fresh Parsley
- Fresh Thyme
- Garlic Clove
- Garlic Cloves
- Gruberg Cheese
- Mushroom Soy Sauce
- Onion
- Onions
- Red Onion
- Red Onions
- Sourdough Baguette
- Sourdough Baguettes
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
GLORIOUS FRENCH SOUP
Boil the kettle. Place a large pot over medium-high heat with a drizzle of oil and a knob of butter. Fry all the sliced Onions for 12-15 minutes until softened and caramelized, stirring occasionally. When the onions are fully caramelized, add in the sliced mushrooms, grated garlic, picked thyme and white wine. Cook for 3-5 minutes until the wine has evaporated, shifting occasionally. Dilute the vegetable stock with 400ml boiling water.
UMAMINESS & CREAMY CANNELLINI
Turn the oven to the highest temperature setting or on to the grill. In a blender, add ⅓ of the Onion mixture, the drained cannellini beans and ½ of the diluted stock. Pulse until smooth. Return to the pot with the remaining onion mixture and mix until fully combined. Stir the bay leaf, remaining diluted vegetable stock, and the mushroom soy sauce through the soup and simmer for 5-7 minutes until slightly thickened. Season to taste.
TOAST THOSE BAGUETTES
Place baguette halves on a roasting tray, cut side up, and top evenly with grated gruberg. Grill on the top rack of the oven for 2-3 minutes until the cheese is melted and bubbly. Watch carefully – it can burn quickly!
BON APPÉTIT!
Ladle the french Onion soup into a bowl, sprinkle over the chopped fresh parsley, and serve with cheesy gruberg baguette slices. Bon appétit, mon chéris!
GLORIOUS FRENCH SOUP
Boil the kettle. Place a large pot over medium-high heat with a drizzle of oil and a knob of butter. Fry all the sliced Onions for 12-15 minutes until softened and caramelized, stirring occasionally. When the onions are fully caramelized, add in the sliced mushrooms, grated garlic, picked thyme and white wine. Cook for 3-5 minutes until the wine has evaporated, shifting occasionally. Dilute the vegetable stock with 600ml boiling water.
UMAMINESS & CREAMY CANNELLINI
Turn the oven to the highest temperature setting or on to the grill. In a blender, add ⅓ of the Onion mixture, the drained cannellini beans and ½ of the diluted stock. Pulse until smooth. Return to the pot with the remaining onion mixture and mix until fully combined. Stir the bay leaves, remaining diluted vegetable stock, and the mushroom soy sauce through the soup and simmer for 7-10 minutes until slightly thickened. Season to taste.
TOAST THOSE BAGUETTES
Place baguette halves on a roasting tray, cut side up, and top evenly with grated gruberg. Grill on the top rack of the oven for 2-3 minutes until the cheese is melted and bubbly. Watch carefully – it can burn quickly!
BON APPÉTIT!
Ladle the french Onion soup into bowls, sprinkle over the chopped fresh parsley, and serve with cheesy gruberg baguette slices. Bon appétit, mon chéris!
GLORIOUS FRENCH SOUP
Boil the kettle. Place a large pot over medium-high heat with a drizzle of oil and a knob of butter. Fry all the sliced Onions for 15-20 minutes until softened and caramelized, stirring occasionally. When the onions are fully caramelized, add in the sliced mushrooms, grated garlic, picked thyme and white wine. Cook for 3-5 minutes until the wine has evaporated, shifting occasionally. Dilute the vegetable stock with 800ml boiling water.
UMAMINESS & CREAMY CANNELLINI
Turn the oven to the highest temperature setting or on to the grill. In a blender, add ⅓ of the Onion mixture, the drained cannellini beans and ½ of the diluted stock. Pulse until smooth. Return to the pot with the remaining onion mixture and mix until fully combined. Stir the bay leaves, remaining diluted vegetable stock, and the mushroom soy sauce through the soup simmer for 8-10 minutes until slightly thickened. Season to taste.
TOAST THOSE BAGUETTES
Place baguette halves on a roasting tray, cut side up, and top evenly with grated gruberg. Grill on the top rack of the oven for 2-3 minutes until the cheese is melted and bubbly. Watch carefully – it can burn quickly!
BON APPÉTIT!
Ladle the french Onion soup into bowls, sprinkle over the chopped fresh parsley, and serve with cheesy gruberg baguette slices. Bon appétit, mon chéris!
GLORIOUS FRENCH SOUP
Boil the kettle. Place a large pot over medium-high heat with a drizzle of oil and a knob of butter. Fry all the sliced Onions for 15-20 minutes until softened and caramelized, stirring occasionally. When the onions are fully caramelized, add in the sliced mushrooms, grated garlic, picked thyme and white wine. Cook for 3-5 minutes until the wine has evaporated, shifting occasionally. Dilute the vegetable stock with 1L boiling water.
UMAMINESS & CREAMY CANNELLINI
Turn the oven to the highest temperature setting or on to the grill. In a blender, add ⅓ of the Onion mixture, the drained cannellini beans and ½ of the diluted stock. Pulse until smooth. Return to the pot with the remaining onion mixture and mix until fully combined. Stir the bay leaves, remaining diluted vegetable stock, and the mushroom soy sauce through the soup and simmer for 8-10 minutes until slightly thickened. Season to taste.
TOAST THOSE BAGUETTES
Place baguette halves on a roasting tray, cut side up, and top evenly with grated gruberg. Grill on the top rack of the oven for 2-3 minutes until the cheese is melted and bubbly. Watch carefully – it can burn quickly!
BON APPÉTIT!
Ladle the french Onion soup into bowls, sprinkle over the chopped fresh parsley, and serve with cheesy gruberg baguette slices. Bon appétit, mon chéris!
Frequently Asked Questions
What is the preparation time for Classique French Onion Soup?
The preparation time for Classique French Onion Soup with cheesy gruberg baguettes & mushrooms is between 20 and 35 minutes.
What is the total time required to make Classique French Onion Soup with cheesy gruberg baguettes & mushrooms?
The total time required to make Classique French Onion Soup with cheesy gruberg baguettes & mushrooms is between 30 and 45 minutes.
How many servings does Classique French Onion Soup provide?
4 servings
What are the main ingredients in Classique French Onion Soup?
Button Mushrooms, Cannellini Beans, De-alcoholised White Wine, Fresh Bay Leaf, Fresh Bay Leaves, Fresh Parsley, Fresh Thyme, Garlic Clove, Garlic Cloves, Gruberg Cheese, Mushroom Soy Sauce, Onion, Onions, Red Onion, Red Onions, Sourdough Baguette, Sourdough Baguettes, Vegetable Stock
What is the nutritional information of Classique French Onion Soup?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Classique French Onion Soup?
TOAST THOSE BAGUETTES: Place baguette halves on a roasting tray, cut side up, and top evenly with grated gruberg. Grill on the top rack of the oven for 2-3 minutes until the cheese is melted and bubbly. Watch carefully – it can burn quickly! BON APPÉTIT!: Ladle the french onion soup into bowls, sprinkle over the chopped fresh parsley, and serve with cheesy gruberg baguette slices. Bon appétit, mon chéris! GLORIOUS FRENCH SOUP: Boil the kettle. Place a large pot over medium-high heat with a drizzle of oil and a knob of butter. Fry all the sliced onions for 12-15 minutes until softened and caramelized, stirring occasionally. When the onions are fully caramelized, add in the sliced mushrooms, grated garlic, picked thyme and white wine. Cook for 3-5 minutes until the wine has evaporated, shifting occasionally. Dilute the vegetable stock with 600ml boiling water. UMAMINESS & CREAMY CANNELLINI: Turn the oven to the highest temperature setting or on to the grill. In a blender, add ⅓ of the onion mixture, the drained cannellini beans and ½ of the diluted stock. Pulse until smooth. Return to the pot with the remaining onion mixture and mix until fully combined. Stir the bay leaves, remaining diluted vegetable stock, and the mushroom soy sauce through the soup and simmer for 7-10 minutes until slightly thickened. Season to taste.
What should be prepared from my kitchen to make Classique French Onion Soup?
Button Mushrooms, Cannellini Beans, De-alcoholised White Wine, Fresh Bay Leaf, Fresh Bay Leaves, Fresh Parsley, Fresh Thyme, Garlic Clove, Garlic Cloves, Gruberg Cheese, Mushroom Soy Sauce, Onion, Onions, Red Onion, Red Onions, Sourdough Baguette, Sourdough Baguettes, Vegetable Stock
How many calories does Classique French Onion Soup have?
calories
How much fat content does Classique French Onion Soup have?
grams
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