Grab your phone, open a language app, and start searching for some French compliments, because you’ll need them once you taste this deeply delicious French onion soup, layered with flavours from a rich vegetable stock, white wine, garlic & thyme. Topped with breadcrumbs and sided with Emmental-cheese covered baguette rounds. C’est très magnifique, Chef!
French Onion Soup
French Onion Soup
with cheesy baguette rounds
Hands on Time: 25 - 40 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Cake Flour
- Dried Thyme
- Emmental Cheese
- Garlic Clove
- Garlic Cloves
- Onion/s
- Onions
- Panko Breadcrumbs
- Sourdough Baguette/s
- Sourdough Baguettes
- Vegetable Stock Sachet
- Vegetable Stock Sachets
- White Wine
- Worcestershire Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Sugar/Sweetener/Honey
- Butter (optional)
- Seasoning (salt & pepper)
LET’S START THE SOUP
Preheat the oven to 200°C. Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the onion until caramelised, 8-10 minutes (shifting occasionally). Mix through the flour and garlic and cook out, 2-3 minutes (shifting constantly). Pour in the wine and simmer until almost evaporated, 2-3 minutes. Mix in the stock, 400ml [800ml]|#7DA0D7 of water, the thyme (to taste), and the worcestershire sauce. Simmer until reduced and thickened slightly, 10-15 [15-20]|#7DA0D7 minutes (stirring occasionally). Mix through a sweetener (to taste) and lightly season. Top with ½ the cheese, cover and set aside to melt.
OH CRUMBS!
Place the breadcrumbs in a pan over medium-high heat and dry toast until starting to brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CHEESY BREAD
Spread the bread slices out on a roasting tray and drizzle with oil. Place into the oven until toasted, 4-5 minutes. Just before serving, top the slices evenly with the remaining cheese and return to the oven until the cheese is melted, 3-5 minutes.
O LA LA, CHEF!
Dish up the sumptuous French onion soup and top with the golden breadcrumbs. Serve the cheesy bread on the side for dunking. Enjoy, Chef!
Onion/s - 1
Cake Flour - 10ml
Garlic Clove - 1
White Wine - 40ml
Vegetable Stock Sachet - 1
Dried Thyme - 5ml
Worcestershire Sauce - 5ml
Emmental Cheese - 50g
Panko Breadcrumbs - 60ml
Sourdough Baguette/s - 1
LET’S START THE SOUP
Preheat the oven to 200°C. Place the pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the onion until caramelised, 8-10 minutes (shifting occasionally). Mix through the flour and garlic and cook out, 2-3 minutes (shifting constantly). Pour in the wine and simmer until almost evaporated, 2-3 minutes. Mix in the stock, 400ml [800ml]|#7DA0D7 of water, the thyme (to taste), and the worcestershire sauce. Simmer until reduced and thickened slightly, 10-15 [15-20]|#7DA0D7 minutes (stirring occasionally). Mix through a sweetener (to taste) and lightly season. Top with ½ the cheese, cover and set aside to melt.
OH CRUMBS!
Place the breadcrumbs in a pan over medium-high heat and dry toast until starting to brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CHEESY BREAD
Spread the bread slices out on a roasting tray and drizzle with oil. Place into the oven until toasted, 4-5 minutes. Just before serving, top the slices evenly with the remaining cheese and return to the oven until the cheese is melted, 3-5 minutes.
O LA LA, CHEF!
Dish up the sumptuous French onion soup and top with the golden breadcrumbs. Serve the cheesy bread on the side for dunking. Enjoy, Chef!
Onion/s - 2
Cake Flour - 20ml
Garlic Clove - 1
White Wine - 80ml
Vegetable Stock Sachet - 1
Dried Thyme - 10ml
Worcestershire Sauce - 10ml
Emmental Cheese - 100g
Panko Breadcrumbs - 125ml
Sourdough Baguette/s - 2
LET’S START THE SOUP
Preheat the oven to 200°C. Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the onion until caramelised, 10-12 minutes (shifting occasionally). Mix through the flour and garlic and cook out, 2-3 minutes (shifting constantly). Pour in the wine and simmer until almost evaporated, 2-3 minutes. Mix in the stock, 1,2L [1.8L]|#7DA0D7 of water, the thyme (to taste), and the worcestershire sauce. Simmer until reduced and thickened slightly, 15-20 [20-25]|#7DA0D7 minutes (stirring occasionally). Mix through a sweetener (to taste) and lightly season. Top with ½ the cheese, cover and set aside to melt.
OH CRUMBS!
Place the breadcrumbs in a pan over medium-high heat and dry toast until starting to brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHEESY BREAD
Spread the bread slices out on a roasting tray and drizzle with oil. Place into the oven until toasted, 4-5 minutes. Just before serving, top the slices evenly with the remaining cheese and return to the oven until the cheese is melted, 3-5 minutes.
O LA LA, CHEF!
Dish up the sumptuous French onion soup and top with the golden breadcrumbs. Serve the cheesy bread on the side for dunking. Enjoy, Chef!
Onions - 3
Cake Flour - 30ml
Garlic Cloves - 2
White Wine - 125ml
Vegetable Stock Sachets - 2
Dried thyme - 15ml
Worcestershire Sauce - 15ml
Emmental Cheese - 150g
Panko Breadcrumbs - 180ml
Sourdough Baguettes - 3
LET’S START THE SOUP
Preheat the oven to 200°C. Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the onion until caramelised, 10-12 minutes (shifting occasionally). Mix through the flour and garlic and cook out, 2-3 minutes (shifting constantly). Pour in the wine and simmer until almost evaporated, 2-3 minutes. Mix in the stock, 1,2L [1.8L]|#7DA0D7 of water, the thyme (to taste), and the worcestershire sauce. Simmer until reduced and thickened slightly, 15-20 [20-25]|#7DA0D7 minutes (stirring occasionally). Mix through a sweetener (to taste) and lightly season. Top with ½ the cheese, cover and set aside to melt.
OH CRUMBS!
Place the breadcrumbs in a pan over medium-high heat and dry toast until starting to brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHEESY BREAD
Spread the bread slices out on a roasting tray and drizzle with oil. Place into the oven until toasted, 4-5 minutes. Just before serving, top the slices evenly with the remaining cheese and return to the oven until the cheese is melted, 3-5 minutes.
O LA LA, CHEF!
Dish up the sumptuous French onion soup and top with the golden breadcrumbs. Serve the cheesy bread on the side for dunking. Enjoy, Chef!
Onions - 4
Cake Flour - 40ml
Garlic Cloves - 2
White Wine - 160ml
Vegetable Stock Sachets - 2
Dried Thyme - 20ml
Worcestershire Sauce - 20ml
Emmental Cheese - 200g
Panko Breadcrumbs - 240ml
Sourdough Baguettes - 4
Frequently Asked Questions
What is the preparation time for French Onion Soup?
The preparation time for French Onion Soup with cheesy baguette rounds is between 25 and 40 minutes.
What is the total time required to make French Onion Soup with cheesy baguette rounds?
The total time required to make French Onion Soup with cheesy baguette rounds is between 35 and 50 minutes.
How many servings does French Onion Soup provide?
4 servings
What are the main ingredients in French Onion Soup?
Cake Flour, Dried Thyme, Emmental Cheese, Garlic Clove, Garlic Cloves, Onion/s, Onions, Panko Breadcrumbs, Sourdough Baguette/s, Sourdough Baguettes, Vegetable Stock Sachet, Vegetable Stock Sachets, White Wine, Worcestershire Sauce
What is the nutritional information of French Onion Soup?
Calories: 810, Carbs: 112 grams, Fat: grams, Protein: 33.2 grams, Sugar: 15.6 grams, Salt: 1678 grams
How do I prepare French Onion Soup?
LET’S START THE SOUP: Preheat the oven to 200°C. Place the pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the onion until caramelised, 8-10 minutes (shifting occasionally). Mix through the flour and garlic and cook out, 2-3 minutes (shifting constantly). Pour in the wine and simmer until almost evaporated, 2-3 minutes. Mix in the stock, 400ml [800ml]|#7DA0D7 of water, the thyme (to taste), and the worcestershire sauce. Simmer until reduced and thickened slightly, 10-15 [15-20]|#7DA0D7 minutes (stirring occasionally). Mix through a sweetener (to taste) and lightly season. Top with ½ the cheese, cover and set aside to melt. CHEESY BREAD: Spread the bread slices out on a roasting tray and drizzle with oil. Place into the oven until toasted, 4-5 minutes. Just before serving, top the slices evenly with the remaining cheese and return to the oven until the cheese is melted, 3-5 minutes. OH CRUMBS!: Place the breadcrumbs in a pan over medium-high heat and dry toast until starting to brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. O LA LA, CHEF!: Dish up the sumptuous French onion soup and top with the golden breadcrumbs. Serve the cheesy bread on the side for dunking. Enjoy, Chef!
What should be prepared from my kitchen to make French Onion Soup?
Cake Flour, Dried Thyme, Emmental Cheese, Garlic Clove, Garlic Cloves, Onion/s, Onions, Panko Breadcrumbs, Sourdough Baguette/s, Sourdough Baguettes, Vegetable Stock Sachet, Vegetable Stock Sachets, White Wine, Worcestershire Sauce
How many calories does French Onion Soup have?
810 calories
How much fat content does French Onion Soup have?
grams
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