French Onion Soup Toasted Baguette

Inspired by the classic soup, crisp French bread is filled with caramelised onions and gooey cheese

MAKES 2 READY IN 30 MINS PRICE PER SERVING 70p

10g Flora Light

1 large onion, sliced

1 clove garlic, crushed

1tsp red wine vinegar

2 sprigs thyme, plus extra to serve

½ reduced-salt vegetable stock cube, made up to 100ml

200g Baker’s Selection Freshly Baked White Baguette

40g Emmental, sliced

1tbsp Asda Coarse Grain French Mustard

1 Melt the Flora in a large pan over a medium heat. Add the sliced onion and the garlic then cook for 8-10 mins, stirring regularly.

2 Add the vinegar and scrape the bottom of the pan to loosen any stuck-on bits. Add the thyme sprigs and pour in the stock. Bring to a simmer and cook over a low heat for 10 mins until the liquid is reduced.

3 Preheat the grill to a medium setting.

4 Meanwhile, split the baguette down the middle without cutting all the way through. Scoop out some of the bread to make a hollow; discard or save to make breadcrumbs.

5 Put the baguette on a baking tray and spoon the