French Onion Soup and Cheesy Ciabatta
with Apple, Baby Leaf and Walnut Salad
- Milk
- Wheat
- Barley
- Cereals containing gluten
- Sulphites
- Soya
- Nuts
- Walnuts
- Cereals containing gluten
- Rye
- May contain traces of allergens
- Peanut
- Cashew nuts
- Hazelnuts
- Macadamia Nuts
- Pistachio nuts
- Sesame
- Almonds
- Nuts
- Pecan Nuts
- Brazil nuts
Ingredients
4 unit(s)
Onion
110 grams
Mature Cheddar Cheese
(Contains: Milk)
2 unit(s)
Garlic Clove
1 unit(s)
Apple
2 unit(s)
Ciabatta
(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
15 grams
Miso Paste
(Contains: Soya)
1 sachet(s)
Dried Thyme
50 grams
Baby Leaf Mix
20 grams
Walnuts
(Contains: Nuts, Walnuts May contain traces of: Peanut, Cashew nuts, Hazelnuts, Macadamia Nuts, Pistachio nuts, Sesame, Almonds, Nuts, Pecan Nuts, Brazil nuts)
Not included in your delivery
30 grams
Butter
1 tsp
Sugar for the Onions
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
1.5 tbsp
Plain Flour
400 milliliter(s)
Water for the Soup
Nutritional information
Utensils
Instructions
Halve, peel and thinly slice the onions.
Heat the butter (see pantry for amount) in a large saucepan on medium-low heat. Once melted, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 23-25 mins.
Add the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.
Meanwhile, grate the Cheddar cheese.
Peel and grate the garlic (or use a garlic press).
Quarter, core and thinly slice the apple (no need to peel).
Cut the ciabattas into 1cm slices.
In a large bowl, combine the cider vinegar, sugar and oil for the dressing (see pantry for both amounts). Season with salt and pepper.
Stir the garlic into the onion and fry 1 min more.
Then stir in the flour (see pantry for amount) and cook until it forms a paste, 1-2 mins - you've made a roux!
Stir in the water for the sauce (see pantry for amount) a little at a time, followed by the red wine stock paste. miso paste and dried thyme. Bring to a boil, then reduce the heat and simmer until thickened, 3-4 mins.
Meanwhile, preheat your grill to high.
Pop the ciabatta slices onto a medium baking tray. Drizzle with oil and sprinkle over the grated cheese. Grill until the bread is golden and the cheese has melted, 3-5 mins.
Taste and season the soup if needed. Add a splash of water if it's a little too thick.
Add the apple and baby leaves to the cider vinegar dressing and toss together.
Ladle the soup into your serving bowls. Top with the cheesy ciabatta toasts.
Serve the apple and baby leaf salad alongside. Sprinkle the walnut pieces over the salad to finish.
Enjoy!
