eCook Meal
Classique French Onion Soup
with cheesy gruberg baguettes & mushrooms
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!
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R162.76
for 4 servings · R40.69 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Red Onions needs 4Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Fresh Bay Leaves needs 4Bay Leaves Refill 3 g R39.99 · whole pack (size can't be divided)R39.99
-
Button Mushrooms needs 250 gButton Mushrooms 250 g 250 g at R38.99 · 100% of packR38.99
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Vegetable Stock needs 30 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 6% of packR2.40
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Fresh Thyme needs 8 gFree Range Slow Cooked Thyme & Garlic Confit Chicken Leg Quarters Avg 1.2 kg 1.2 kg at R197.19 · 1% of packR1.31
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Onions needs 4Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
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Fresh Parsley needs 15 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
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Cannellini Beans needs 240 gCannellini Beans in Brine 400 g 400 g at R28.99 · 60% of packR17.39
Not in the Woolies basket — source these elsewhere:
- Mushroom Soy Sauce
- Sourdough Baguette
- Gruberg Cheese
- De-alcoholised White Wine
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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?
Bay Leaf, Button Mushrooms, Cannellini Beans, De-alcoholised White Wine, Garlic, Gruberg Cheese, Mushroom Soy Sauce, Onion, Parsley, Red Onion, Sourdough Baguette, Thyme, 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! 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. 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. 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!
What should be prepared from my kitchen to make Classique French Onion Soup?
Bay Leaf, Button Mushrooms, Cannellini Beans, De-alcoholised White Wine, Garlic, Gruberg Cheese, Mushroom Soy Sauce, Onion, Parsley, Red Onion, Sourdough Baguette, Thyme, Vegetable Stock
How many calories does Classique French Onion Soup have?
calories
How much fat content does Classique French Onion Soup have?
grams