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French onion soup

To get the best colour and flavour make sure you cook the onions slowly for the full time, stirring often.

Cheesy baguette slice on top of French onion soup
Serves
4
Price*
£0.49 Per Serving
Ready in**
1 Hour(s) 20 Minutes

Each 100g serving contains

Nutritional information

Each 100g serving of this recipe contains 403 calories, which is 20 percent of your reference intake for calories.
The sugar is rated Low with 9.9 grams, which is 11 percent of your reference intake for sugar.
The fat is rated Low with 13.1 grams, which is 19 percent of your reference intake for fat.
The saturated fat is rated High with 6.4 grams, which is 32 percent of your reference intake for saturated fat.
Salt is rated at Med with 2.1 grams, which is 35 percent of your reference intake for salt. skip to ingredients and directions

ENERGY
1,687KJ
403KCAL
20%
FAT
Low
13.1g
19%
SATURATES
High
6.4g
32%
SUGAR
Low
9.9g
11%
SALT
Med
2.1g
35%
of your reference intake
Typical energy values per 100g: 1,687kJ/403kcal
*Prices are intended as guideline only.
**Cook times are intended as guidelines only.

What it takes

  • 25g unsalted butter
  • 1 tbsp sunflower oil
  • 3 large onions, thinly sliced
  • 2 tsp caster sugar
  • 15g plain flour
  • 1.25L stock, made with 2 reduced-salt beef stock cubes
  • Few drops gravy browning (optional)
  • 1 small baguette
  • 100g Asda Lighter Mature Cheese, grated

How to make it

  1. Melt the butter and oil in a saucepan, add the onions and stir so that they're all coated. Cook over a low heat until soft. Stir in the sugar and continue to cook over a low heat for about 20 minutes, stirring often, until they're golden brown.
  2. Remove from the heat and stir in the flour. Cook, stirring, for 1 minute.
  3. Remove from the heat and gradually stir in the stock. Bring back to the boil, cover and simmer for 35-40 minutes. If you want a deeper colour for your soup, carefully add a little gravy browning now – you only need a few drops.
  4. To make the croutes, preheat the grill. Cut 8 slices from the baguette and toast on one side. Turn over and sprinkle with grated cheese and grill until melted. Serve on top of the soup.