Festive leftover soup
- 30 mins
- 4
- Easy
Go back
French Onion Soup
This hearty and comforting soup is topped with a delicious crunchy and cheesy crouton - a real Winter Warmer!
-
Cook: 30 mins
Prep: 20 mins - 2 portion
- Easy
Go back
French Onion Soup
This hearty and comforting soup is topped with a delicious crunchy and cheesy crouton - a real Winter Warmer!
-
Cook: 30 mins
Prep: 20 mins - 2 portion
- Easy
Ingredients
| 15g butter | |
| ½ tbsp vegetable oil | |
| 350g onions, thinly sliced | |
| Pinch of salt | |
| 1 garlic clove, thinly sliced | |
| 1tsp Juvela Gluten Free White Mix | |
| 50ml white wine | |
| 500ml beef stock* | |
| A few sprigs fresh thyme | |
| 1 Juvela Gluten Free White or Fibre Part Baked Roll, cut into 4 slices | |
| 50g Gruyère cheese, grated |
Method
- Melt the butter and oil in a large pan over a medium heat. Add the onions and salt, and simmer gently for 10 mins, stirring until softened. Reduce to a low heat, cover and allow to simmer gently for 15 minutes, stirring occasionally.
- Add the garlic and cook for a further 10 minutes, stirring occasionally, until the onions are soft and caramelised.
- Stir in the White Mix, increase the heat and add the wine; allow to bubble for a few minutes. Add the thyme and stock, bring to the boil, then allow to simmer for 25-30 minutes.
- Lightly toast the part baked roll slices under a preheated grill.
- Transfer the soup into 2 bowls and top each with 2 roll slices; sprinkle with grated cheese, then return to the grill for a couple of minutes until cheese is melted and golden.
- Sprinkle with extra thyme leaves and season with freshly ground black pepper.
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Available on
prescription in:
- England
- Northern Ireland
- Scotland
- Wales
Available on
prescription in:
- England
- Northern Ireland
- Scotland
- Wales
Available on
prescription in:
- England
- Northern Ireland
- Scotland
- Wales
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