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French Onion Soup with Cannellini Beans
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French Onion Soup with Cannellini Beans

55 minServes 4Nutri-Score C€€
from @hunterpelle18 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • onions (thinly sliced)Produce4 pieces
  • olive oilPantry30 ml
  • garlic (minced)Produce3 pieces
  • butterDairy30 g
  • flourPantry20 g
  • beef brothPantry1 litre
  • cannellini beans (drained and rinsed)Pantry480 g
  • thyme (fresh or dried)Spices3 g
  • black pepper (ground)Spices2 g
  • bay leavesSpices2 pieces
  • sourdough bread (sliced)Bakery4 pieces
  • white cheddar (sliced)Dairy120 g
  • Romano cheese (shredded)Dairy40 g
  • garlic saltSpices2 g

per serving

Nutrition

309kcal

Carbs
33 g
Proteins
16 g
Fat
13 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Baking tray
  • Grater
  • Ladle

step by step

Method

  1. Caramelize the onions

    • Heat the olive oil in a stockpot over medium heat.
    • Add the sliced onions and cook down slowly until soft and deeply caramelized, stirring occasionally.
    Step 1

  2. Add garlic and thicken

    • Add the minced garlic and cook until fragrant and lightly caramelized.
    • Stir in the butter until melted, then sprinkle in the flour and cook briefly to thicken.
    Step 2

  3. Build the soup

    • Pour in the beef broth to deglaze the pot, scraping up the browned bits.
    • Add the cannellini beans, thyme, black pepper and bay leaves.
    • Simmer gently so the flavors meld together.
    Step 3

  4. Toast the bread topping

    • While the soup simmers, toast the sourdough slices.
    • Cut the toasts into smaller sections so they fit on top of the bowls.
    • Top each with a slice of white cheddar, then load with shredded Romano and a sprinkle of garlic salt.
    • Arrange on a baking tray and broil until the cheese is melted and bubbling.
    Step 4

  5. Serve

    • Ladle the soup into oven-safe bowls.
    • Float the loaded toasts on top and serve hot.
    Step 5
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