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!
Onion - 1
Red Onion - 1
Button Mushrooms - 65g
Garlic Clove - 1
Fresh Thyme - 2g
De-alcoholised White Wine - 45ml
Vegetable Stock - 7,5ml
Cannellini Beans - 60g
Mushroom Soy Sauce - 15ml
Fresh Bay Leaf - 1
Sourdough Baguette - 1
Gruberg Cheese - 30g
Fresh Parsley - 4g
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!
Onions - 2
Red Onions - 2
Button Mushrooms - 125g
Garlic Cloves - 2
Fresh Thyme - 4g
De-alcoholised White Wine - 65ml
Vegetable Stock - 15ml
Cannellini Beans - 120g
Mushroom Soy Sauce - 30ml
Fresh Bay Leaves - 2
Sourdough Baguettes - 2
Gruberg Cheese - 60g
Fresh Parsley - 8g
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!
Onions - 3
Red Onions - 3
Button Mushrooms - 170g
Garlic Cloves - 3
Fresh Thyme - 6g
De-alcoholised White Wine - 85ml
Vegetable Stock - 22,5ml
Cannellini Beans - 180g
Mushroom Soy Sauce - 45ml
Fresh Bay Leaves - 3
Sourdough Baguettes - 3
Gruberg Cheese - 90g
Fresh Parsley - 12g
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!
Onions - 4
Red Onions - 4
Button Mushrooms - 250g
Garlic Cloves - 4
Fresh Thyme - 8g
De-alcoholised White Wine - 125ml
Vegetable Stock - 30ml
Cannellini Beans - 240g
Mushroom Soy Sauce - 60ml
Fresh Bay Leaves - 4
Sourdough Baguette - 4
Gruberg Cheese - 120g
Fresh Parsley - 15g
Woolies Products in this dish
