Elegant French Onion Soup and Boursin Toasts
with Buttered Green Beans and Leeks
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.
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(s)
Red Onion
2 unit(s)
Shallot
170 g
Green Beans, trimmed
4 tbsp
White Cooking Wine
(Contains Sulphites May contain Sesame, Wheat, Gluten, Tree nuts, Mustard, Soy, Egg, Fish, Milk, Sulphites, Crustaceans)
2 unit(s)
Vegetable Broth Concentrate
(May contain Milk, Sesame, Gluten, Egg, Fish, Mustard, Crustaceans, Soy, Tree nuts, Wheat, Sulphites)
14 g
Parsley and Thyme
56 g
Leek, sliced
2 unit(s)
Sandwich Bun
(Contains Wheat, Barley May contain Walnuts, Wheat, Barley, Oats, Rye, Sesame, Soy, Triticale)
Not included in your delivery
4 tbsp
Butter*
(Contains Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Peel, then thinly slice onion.
- Peel, then thinly slice shallot.
- Strip leaves from parsley and finely chop.
- Heat a large pot over medium heat.
- When hot, add 1/2 tbsp (1 tbsp) butter, then onions and shallots. Cook, stirring occasionally, until onions soften slightly, 3-4 min.
- Add 1 tsp (2 tsp) sugar and season with salt and pepper. Cook for 4-6 min, stirring occasionally, until dark golden-brown.
- To pot with onions, add wine, vegetable stock concentrate and 3 cups (6 cups) water. [Tester, pls confirm water amount]
- 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.
- Add half the parsley and thyme. Season with salt and pepper. Stir to combine.
- Meanwhile, trim green beans.
- Heat large a large non-stick skillet over medium-high heat.
- Add 1 tbsp (2 tbsp) butter, 1 tbsp (2 tbsp) water, then green beans and leeks. Cook for 5-6 min, stirring occasionally, until beans and leeks are tender.
- Sprinkle with remaining parsley and thyme. Season with salt and pepper.
- Remove from heat.
- Meanwhile, halve buns.
- In a small microwave-safe bowl, melt 1 tbsp (2 tbsp) butter for 30 sec, until melted.
- Brush mixture over cut sides of buns. [tester: try some without butter and confirm preference] Spread Boursin over top. Transfer to an unlined baking sheet.
- Toast on the upper rack of the oven for 3-6 min, until golden. (TIP: Keep your eye on them so they don't burn!)
- Cut buns in half. Set aside.
- Remove and discard thyme stems from soup and green beans.
- Divide soup between bowls and beans and leeks between plates.
- Serve soup with toasts alongside for dipping.