Creamy French Onion Soup
Serves 2 | with Cheddar Topped Garlic Croutons
- Milk
- Sulphites
- Cereals containing gluten
Cosy up this autumn with dishes designed to warm you up from the inside out, such as this Cheesy Loaded French Onion Style Soup. Did you know that French onion soup dates back as least as far as the Roman times?
Ingredients
3 unit(s)
Garlic Clove
3 unit(s)
Onion
40 grams
Unsalted Butter
(Contains: Milk)
1 sachet(s)
Dried Thyme
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
10 grams
Vegetable Stock Paste
15 grams
Worcester Sauce
(Contains: Cereals containing gluten)
2 unit(s)
Ciabatta
(Contains: Cereals containing gluten)
80 grams
Mature Cheddar Cheese
(Contains: Milk)
1 bunch(es)
Chives
Not included in your delivery
½ tsp
Sugar
2 tbsp
Plain Flour
500 milliliter(s)
Water
1 tbsp
Olive Oil
Utensils
Instructions
a) Peel and grate the garlic (or use a garlic press).
b) Halve, peel and thinly slice the onions.
a) Heat three quarters of the butter in a large saucepan on medium heat.
b) Once melted, add the onions, season with salt and pepper and fry, stirring occasionally, until golden, 18-20 mins, stirring every few mins.
c) Once golden, add the sugar and flour (see pantry for both amounts) and stir to coat the onions evenly in the flour.
a) Once the onions are coated in the flour, add the dried thyme, red wine stock paste, veg stock paste, Worcester sauce and half the garlic to the pan, then stir to combine fully.
b) Slowly add the water (see pantry for amount), stirring constantly, until all the water has been added. Season with pepper.
c) Bring to the boil, then reduce the heat to medium and allow the soup to thicken and reduce, 10-15 mins.
a) While the soup reduces, preheat your oven to 220°C/200°C fan/gas mark 7.
b) Combine in a small bowl the olive oil (see pantry for amount) with the remaining garlic and butter. Season with salt and pepper.
c) Cut each ciabatta into 1cm slices, then spread each slice with the garlic butter.
a) Pop the ciabatta slices onto a baking tray and bake on the middle shelf of your oven until lightly golden and crisp, 5-6 mins.
b) Meanwhile, grate the Cheddar and finely chop the chives (use scissors if easier).
c) Once the ciabatta slices are golden, carefully arrange into 2 fan shapes on the tray, ensuring the slices are overlapping slightly. Divide the cheese over each ciabatta fan and place onto the top shelf of your oven for the cheese to melt, 4-5 mins.
a) Stir three quarters of the chives through the soup.
b) If your soup is a little thick, add a splash of water to your soup, then divide the soup between 2 serving bowls.
c) Top each serving of soup with a fan of cheesy garlic ciabatta slices, then sprinkle over the remaining chives finish.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Rich and warming, perfect for autumn. Some found it too sweet; consider reducing or omitting the sugar.
- Ease of prep: Easy to prepare, though chopping onions takes time. Several made it successfully in a soup maker.
- Suggestions: Add more stock if too thick. Consider using gruyère instead of cheddar for a more authentic taste.
- Next-day meals: Tastes even better the next day, making it great for leftovers.
- Portions: Very filling; a batch for two goes a long way.
