French Onion Soup with Cheese Crostini

Take our Kara wholesale bread and top it with a delicious toasted cheese to accompany this warming winter soup.

55 Mins



50g butter

1 tbsp olive oil

1kg onion, halved and thinly sliced

1 tsp sugar

4 garlic cloves, thinly sliced

2 tbsp plain flour

250ml dry white wine

1.3 litre beef stock

Thick slices of Kara Bloomer Sliced

140g gruyere cheese, finely grated


Melt the butter and olive oil in a large based pan.

Chop the onions and fry with the lid on for 10 minutes until soft. Sprinkle in the sugar and cook for a further 20 minutes, stirring frequently until caramelised. Make sure the onions are really golden and soft when pinched between your fingers. Take care that the onions don’t burn.

Fry the sliced garlic for the final few minutes of cooking time then sprinkle in the plain flour and stir well. Increase the heat and keep stirring as you gradually add in the dry white wine and then the beef stock. Cover and simmer for 15-20 minutes.

Toast 4 slices of the bloomer breads.

Ladle the soup into heatproof bowls. Put the toast on top of the bowls of soup and pile on the cheese. Grill until melted and bubbling. Alternatively, complete the toasts under the grill and then serve on top.

This recipe has been taken from BBC Good Food.

This recipe uses

Medium White Bloomer


Medium White Bloomer

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