French Onion Soup and Boursin Toasts
with French-Style Green Beans
A velvety onion soup is the ultimate veggie-forward comfort food. In place of classic Gruyere, we've swapped in rich and creamy Boursin cheese for the golden toasts. Dunk into the soup with each bite.
Ingredients: Sandwich bun (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Green beans • Gournay cheese with fine herbs and garlic (pasteurized milk and cream, bacterial cultures, garlic, salt, white pepper, parsley, chives) (milk) • Red onion • Shallot • White cooking wine (cooking wine (wine, salt, potassium sorbate, malic acid, sulphites)) (sulphites) • Leek • Gravy spice blend (wheat flour(wheat), dehydrated soy sauce [soy sauce (soybeans, wheat, salt), maltodextrin, salt], onion powder, garlic powder, sugars(corn syrup solids, maltodextrin), yeast extract, silicon-dioxide, canola oil, caramel color) (soy, wheat) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Herb mix (parsley, thyme) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites).
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
150 g
Boursin Garlic and Fine Herbs Cheese
(Contains: Milk)
1 unit
Red Onion
2 unit
Shallot
170 g
Green Beans
4 tbsp
White Cooking Wine
(Contains: Sulphites May contain: Sesame, Wheat, Gluten, Tree nuts, Mustard, Soy, Egg, Fish, Milk, Sulphites, Crustaceans)
20 g
Gravy Spice Blend
(Contains: Soy, Wheat May contain: Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites)
14 g
Parsley and Thyme
56 g
Leek, sliced
2 unit
Sandwich Bun
(Contains: Wheat, Barley May contain: Tree nuts, Sesame, Soy)
7.5 g
Vegetable Stock Powder
(Contains: Soy, Sulphites May contain: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
1 tbsp
Whole Grain Mustard
(Contains: Mustard May contain: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
Not included in your delivery
1.5 tbsp
Butter*
(Contains: Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- In a small bowl, reserve 1/2 tbsp (1 tbsp) cooking wine. Set aside.
- Peel, then thinly slice onion.
- Peel, then thinly slice shallot.
- Heat a large pot over medium heat.
- When hot, add 1/2 tbsp (1 tbsp) butter, then onions, leeks and shallots. Cook for 3-4 min, stirring occasionally, until onions soften slightly.
- Add 1 tsp (2 tsp) sugar and season with salt and pepper. Cook for 4-6 min, stirring occasionally, until dark golden.
- To pot with onions, add sprigs of thyme, remaining wine, vegetable stock powder, Gravy Spice Blend and 3 cups (6 cups) water.
- Bring to a boil over high.
- Once boiling, reduce heat to medium-low. Cook for 10-12 min, stirring occasionally, until onions are very soft.
- Meanwhile, trim green beans.
- Roughly chop parlsey.
- Heat a large non-stick pan over medium-high.
- Add 1 tbsp (2 tbsp) butter, 1 tbsp (2 tbsp) water and green beans. Cook for 5-6 min, stirring occasionally, until beans are tender.
- Add reserved wine (from step 1), Dijon and half the parsley. Season with salt and pepper, then toss to coat.
- Remove from heat.
- Meanwhile, halve buns.
- Spread Boursin over top. Transfer to an unlined baking sheet.
- Toast in the top of the oven for 3-6 min, until golden. (TIP: Keep your eye on them so they don't burn!)
- Cut each Boursin toast in half. Set aside.
- Remove and discard thyme stems from soup.
- Divide soup between bowls, and then divide green beans and cheese toast between plates.
- Sprinkle remaining parsley over top of soup.