French onion soup recipe

221 ratings Rate
  • Serves 4
  • 10 mins to prepare and 1 hr 10 mins to cook
  • 235 calories / serving
  • Freezable
  • Healthy
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Heat butter and oil in a large pan and fry onion over a low heat for 30 minutes, stirring occasionally until caramelised. Add flour and stir for 1 minute. Add stock and stir until smooth. Simmer for 30 minutes.

Cut bread into triangles and toast one side. Sprinkle with cheese and grill to melt. Ladle soup into bowls and serve topped with two toasts.

Freezing and defrosting guidelines

Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.

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  • Ingredients

  • For the soup

  • 15g (½oz) butter
  • 1tbsp vegetable oil
  • 750g (1½lb) onions, peeled and thinly sliced
  • 2tsp flour
  • 1 litre vegetable or beef stock
  • For the croutons

  • 2 slices white bread
  • 50g (2oz) Cheddar cheese, grated
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  • Energy 980kj 235kcal 12%
  • Fat 12g 17%
  • Saturates 5.5g 28%
  • Sugars 11.3g 13%
  • Salt 2.7g 45%

of the reference intake
Carbohydrate 26.2g Protein 7.4g Fibre 4.1g


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