French onion soup

French onion soup

To get the best colour and flavour make sure you cook the onions slowly for the full time, stirring often

By , 21 September 2015

(1 vote)

French onion soup

  • 1 Hour 20 Mins

  • Serves: 4

Nutritional Info
Each 580g serving contains

  • Energy

    1365KJ

    326KCAL

    18%

  • Fat

    15.5g

    low

    22%

  • Saturates

    7.6g

    high

    38%

  • Sugars

    14.2g

    low

    16%

  • Salt

    1.2g

    low

    20%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 235kJ/56kcal.
Ingredients
  • 25g unsalted butter
  • 1 tbsp sunflower oil
  • 3 large onions, thinly sliced
  • 2 tsp caster sugar
  • 15g plain flour
  • 1.25L stock, made with 2 reduced-salt beef stock cubes
  • Few drops gravy browning (optional)
  • 1 small baguette
  • 100g Asda Lighter Mature Cheese, grated
Method

  • Melt the butter and oil in a saucepan, add the onions and stir so that they're all coated. Cook over a low heat until soft. Stir in the sugar and continue to cook over a low heat for about 20 minutes, stirring often, until they're golden brown.

  • Remove from the heat and stir in the flour. Cook, stirring, for 1 minute.

  • Remove from the heat and gradually stir in the stock. Bring back to the boil, cover and simmer for 35-40 minutes. If you want a deeper colour for your soup, carefully add a little gravy browning now – you only need a few drops.

  • To make the croutes, pre-heat the grill. Cut 8 slices from the baguette and toast on one side. Turn over and sprinkle with grated cheese and grill until melted. Serve on top of the soup.