French onion soup with crème fraîche and chives

Enjoy the abundance of British onions in this lighter version of the classic soup, perfect for a quick supper.

French onion soup with crème fraîche and chives

What to do

  • Finely slice the onions (a mandolin slicer may give the best results) and heat the oil in a pan. Add the onions and sweat for 20 minutes. Do not allow the onions to frizzle.
  • Add the garlic and cook for a further 10 minutes, add the stock then simmer for 30 minutes with a lid on.
  • Mix together the crème fraîchee and chives, reserve a few for the garnish. Serve the soup and top with the crème fraîche and herb mixture.
  • Cost per serving: 45p
  • Serves: 4
  • Time: 1hr 10mins

Ingredients

  • 400g (13oz) white onions
  • 400g (13oz) red onions
  • 1tbsp olive oil
  • 2 cloves garlic
  • 1 litre (1¾ pints) beef or vegetable stock
  • 75g (3oz) half-fat crème fraîche
  • bunch of chives, chopped

Each serving contains

Recipe GDA

of your guideline daily amount

For further information on guideline daily allowances, please visit www.tesco.com/health

Wine match

You'll need a north Italian Pinot Grigio (Alto Adige, Veneto or Friuli on the label) for the clean acidity to cut through the creaminess of the crème fraîche.

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