Shortcut French Onion Soup
with Watermelon Radish Bistro Salad
Cooking time
15 minutes
Servings
2/4
Calories
690 /serving
Vite fait! In 15 minutes, sink into the deep, satisfying indulgences of a classic French onion soup. The cheese is grated, the onions are caramelized, the croutons are at the ready. Fresh thyme and a touch of Dijon make the demi-glace broth truly divine.
We will send you:
- 4g Thyme
- 1 Watermelon radish
- 1 Head of curly leaf lettuce
- 20g All-purpose flour
- 60ml Vegetable demi-glace
- 30ml Red wine vinegar
- 15g Minced roasted garlic
- 50g Croutons
- 100g Caramelized onions
- 15ml Dijon mustard
- 60g Grated aged cheddar
Contains: Milk • Mustard • Sulphites • Wheat
You will need:
Medium pot
Oil
Peeler
Salt & pepper (S&P)
2 or 4 tbsp Butter
Total Fat
52 g
Saturated Fat
17 g
Sodium
1170 mg
Total Carb
42 g
Sugars
9 g
Protein
16 g
Fibre
5 g
Preparation
Start the soup
- Pick the thyme leaves off the stems.
- In a medium pot, heat 2 tbsp butter (double for 4 portions) on medium.
- Add the onions, garlic, thyme and S&P. Sauté, 30 sec. to 1 min., until fragrant.
- Add the flour and cook, stirring constantly, 1 to 2 min., until a paste forms.
Finish the soup
- To the pot, slowly add 3 ½ cups water (double for 4 portions), the demi-glace and mustard (start with ½); stirring constantly; bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 4 to 6 min., until beginning to thicken; season with S&P.
Make the salad
- Meanwhile, peel and quarter the watermelon radish; thinly slice.
- Roughly chop the lettuce.
- In a medium bowl, combine the vinegar and 3 tbsp oil (double for 4 portions).
- Add the lettuce, watermelon radish and S&P; toss well.
Plate your dish
- Divide the soup between your bowls.
- Top with the croutons and cheese.
- Serve the salad on the side. Bon appétit!
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