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French Onion Soup

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

11.0g

Energy (kJ)

1386kJ

Energy (kcal)

333kcal

Carbohydrate incl. fibre (g)

38.9g

Carbohydrate excl. fibre (g)

34.3g

Sugar (g)

11.5g

Fibre (g)

4.5g

Fat (g)

15.6g

Saturated fat (g)

5.6g

Unsaturated fat (g)

9.5g

Monounsaturated fat (g)

1.9g

Polyunsaturated fat (g)

0.5g

Trans fat (g)

0.1g

Cholesterol (mg)

20mg

Sodium (mg)

670mg

Salt (g)

1.68g

Vitamin A (IU)

171IU

Vitamin C (mg)

17.5mg

Calcium (mg)

243mg

Iron (mg)

1.32mg

Potassium (mg)

457mg

Total

43.8g

5542kJ

1333kcal

155.5g

137.4g

46.2g

18.1g

62.2g

22.5g

37.9g

7.4g

2.0g

0.3g

79mg

2681mg

6.71g

683IU

70.0mg

971mg

5.28mg

1828mg

  • 50 grams Flora Buttery
  • 1 kilogram onions halved and thinly sliced
  • 1 tsp sugar
  • 4 garlic cloves thinly sliced
  • 2 tbsp plain flour
  • 1 Knorr Beef Stock Pot dissolved in 1.2 litres of boiling water
  • 4 slices French bread baguette
  • 70 grams Gruyere cheese finely grated
  • 1 Melt the Flora Buttery in a large heavy-bottomed saucepan. Add the onions and fry gently for 6-8 minutes until softened. Sprinkle in the sugar and cook for 10-12 minutes more on low heat, stirring frequently, until caramelized. Take care not to let the onions blacken or burn while cooking.
  • 2 Add the garlic to the pan and cook for further 3 minutes on low heat. Sprinkle in the flour and stir well. Increase the heat and keep stirring as you gradually add the hot Knorr Beef Stock. Reduce heat, cover and simmer for 15-20 minutes.
  • 3 Meanwhile, toast the French bread under the grill, then set aside, but leave the grill on.
  • 4 To serve, ladle the soup into heatproof bowls and put a slice or two of toasted bread on top, then sprinkle on the cheese. Grill until the cheese has just melted before serving immediately.