FRENCH COURSES MEAL RECIPES

FRENCH ONION SOUP | SAINSBURY'S RECIPES

French onion soup | Sainsbury's Recipes image

Rich, warming and as French as France, lend yourself an inner glow with Mickael Weiss' French onion soup recipe from Sainsbury's magazine

Provided by Mickael Weiss

Total Time 75 minutes

Prep Time 15 minutes

Cook Time 60 minutes

Yield 4

Number Of Ingredients 8

Ingredients

butter
onions, thinly sliced
garlic, thinly sliced
of thyme, leaves chopped, plus a few small sprigs
dry white wine
litres good-quality vegetable or chicken stock
thick slices of French baguette, or other crusty bread
mature reserve Gruyère (or vegetarian alternative), finely grated

Steps:

Melt the butter in a large pan and cook the onions with 1 teaspoon of salt for 30 minutes, uncovered, stirring often, until caramelised.

Add the garlic and thyme, then the white wine, and simmer until the wine has evaporated. Add the stock to the pan and simmer the soup, uncovered, for 30 minutes.

Towards the end of the simmering time, preheat the grill to high. Lay the slices of bread on a baking sheet and grill on one side only until toasted. Remove from the grill, turn over and sprinkle the untoasted sides with grated Gruyère.

Check the soup's seasoning and adjust if necessary, then pour into heatproof bowls. Top each serving with a slice of cheese-topped baguette and scatter over a few small thyme sprigs.

Place the bowls under the grill until the cheese on the bread is bubbling and golden brown.

Nutrition Facts : Calories 425 calories, FatContent 22.0 grams, SaturatedFatContent 13.4 grams, SugarContent 9.5 grams, SodiumContent 3600.0 milligrams salt, CarbohydrateContent 6.1 grams, FiberContent 0.7 grams, ProteinContent 3.5 grams

FRENCH ONION SOUP | SAINSBURY'S RECIPES

French onion soup | Sainsbury's Recipes image

Rich, warming and as French as France, lend yourself an inner glow with Mickael Weiss' French onion soup recipe from Sainsbury's magazine

Provided by Mickael Weiss

Total Time 75 minutes

Prep Time 15 minutes

Cook Time 60 minutes

Yield 4

Number Of Ingredients 8

Ingredients

butter
onions, thinly sliced
garlic, thinly sliced
of thyme, leaves chopped, plus a few small sprigs
dry white wine
litres good-quality vegetable or chicken stock
thick slices of French baguette, or other crusty bread
mature reserve Gruyère (or vegetarian alternative), finely grated

Steps:

Melt the butter in a large pan and cook the onions with 1 teaspoon of salt for 30 minutes, uncovered, stirring often, until caramelised.

Add the garlic and thyme, then the white wine, and simmer until the wine has evaporated. Add the stock to the pan and simmer the soup, uncovered, for 30 minutes.

Towards the end of the simmering time, preheat the grill to high. Lay the slices of bread on a baking sheet and grill on one side only until toasted. Remove from the grill, turn over and sprinkle the untoasted sides with grated Gruyère.

Check the soup's seasoning and adjust if necessary, then pour into heatproof bowls. Top each serving with a slice of cheese-topped baguette and scatter over a few small thyme sprigs.

Place the bowls under the grill until the cheese on the bread is bubbling and golden brown.

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LOWER-CALORIE LASAGNE | SAINSBURY'S RECIPES

This comforting lasagne recipe has a healthier white sauce made with skimmed milk and light soft cheese. You can also use it in pasta bakes for a lighter alternative that tastes just as delicious.
From recipes.sainsburys.co.uk
Total Time 80 minutes
Cuisine European
Calories 394 calories per serving

Heat the oil in a large pan and fry the onion, carrot and celery for 8-10 minutes, until golden and tender. Season, add the mince and cook for a further 5-6 minutes until browned all over.

Stir in the tomato purée and chopped tomatoes. Rinse the tomato cartons out with a good splash of water and add this to the pan. Bring to the boil then simmer for 10-12 minutes until the sauce has thickened slightly.

Meanwhile, mix 2 tbsp of the milk with the cornflour into a paste. Pour the remaining milk into a pan, season and bring to a gentle simmer. Stir in the cornflour paste and soft cheese. Cook for 2-3 minutes, stirring frequently, until thickened, then stir in the cheese – reserving a little for the top of the lasagne.

To assemble, spread a third of the meat sauce over the base of an 18cm baking dish. Top with 3 of the lasagne sheets, then a third of the white sauce. Continue with the rest of the ingredients, before sprinkling over the reserved cheese.

Bake in a preheated oven at 200°C/fan 180°C/gas mark 6 for 35-40 minutes, until golden and bubbling.

*When compared to our standard lasagne recipe, this recipe has more than 30% less calories.

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