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French onion soup toasted baguette

Inspired by the classic soup, crisp French bread is filled with caramelised onions and gooey cheese

By , 21 February 2019

(10 votes)

French onion soup toasted baguette
  • Prep: 5 Mins
    Cook: 25 Mins

  • Serves: 2

Nutritional Info
Each 289g serving contains
  • Energy

    1790KJ

    428KCAL

    21%
  • Fat

    10.4g

    med

    15%
  • Saturates

    4.9g

    med

    25%
  • Sugars

    9.0g

    low

    10%
  • Salt

    1.79g

    med

    30%
of your reference intake.
Typical energy values per 100g: 619kJ/148kcal.
Ingredients
  • 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
Method
  • 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.