French onion soup toasted baguette
- 10g Flora Light
- 1 large onion, sliced
- 1 clove garlic, crushed
- 1tsp red wine vinegar
- 2 sprigs thyme, plus extra to serve
- ½ reduced-salt vegetable stock cube, made up to 100ml
- 200g Baker’s Selection Freshly Baked White Baguette
- 40g Emmental, sliced
- 1tbsp Asda Coarse Grain French Mustard
Melt the Flora in a large pan over a medium heat. Add the sliced onion and the garlic then cook for 8-10 mins, stirring regularly
Add the vinegar and scrape the bottom of the pan to loosen any stuck-on bits. Add the thyme sprigs and pour in the stock. Bring to a simmer and cook over a low heat for 10 mins until the liquid is reduced.
Preheat the grill to a medium setting.
Meanwhile, split the baguette down the middle without cutting all the way through. Scoop out some of the bread to make a hollow; discard or save to make breadcrumbs.
Put the baguette on baking tray and spoon the onions into the hollow. Top with the Emmental slices and the mustard. Grill on the tray for 3-4 mins until the cheese has melted.
Sprinkle the baguette with the extra thyme sprigs and cut in half to serve.