French Onion Soup & Truffled Brie Crouton

(Serves: 4)

85g vegan instant gravy
200g cooking wine – chardonnay white
400g white onions
100g Flora plant butter wrapper
2 bay leaves
80g baguette
80g plant-based brie-style cheese
10g white truffle oil
10g parsley

Plant-based brie-style cheese may contain traces of Tree Nuts
Vegan instant gravy may contain traces of Eggs, Milk, Celery & Mustard

Suitable for:
  • Vegan
Allergens:
  • Cereal Gluten
  • Soya
  • Sulphur Dioxide/Sulphites
Please note that whilst every care has been taken to ensure the information contained in these recipes is correct, products are often reformulated by manufacturers. This may affect the nutrition and allergy information; therefore you should always check product labels and not rely solely on the information presented here. In addition, when preparing food for special diets, care must be taken to ensure there is no cross contamination from other foods. Separate cooking vessels and utensils must be used.
Nutritional
Information		 Per
100g		 Per dish
(384g)
Energy 459 kj
110 kcal		 1763 kj
423 kcal
Fat 7.4g 28.4g
of which Saturate 3.6g 13.8g
Carbohydrate 9.9g 38.0g
of which Sugars 2.2g 8.4g
Fibre 0.9g 3.5g
Protein 1.0g 3.8g
Salt 0.95g 3.65g
Please note that whilst every care has been taken to ensure the information contained in these recipes is correct, products are often reformulated by manufacturers. This may affect the nutrition and allergy information; therefore you should always check product labels and not rely solely on the information presented here. In addition, when preparing food for special diets, care must be taken to ensure there is no cross contamination from other foods. Separate cooking vessels and utensils must be used.
  • Melt the Flora ‘butter’ block and slowly cook the onions until softened but not coloured.
  • Make up the vegan gravy with 1 litre boiling water.
  • Add the bay leaves to the onions and cook for two minutes.
  • Add the white wine and bring to the boil before reducing all the liquid.
  • Add the vegan gravy, bring back to the boil and taste to check seasoning.
  • Slice and toast the baguette then top with slices of plant-based brie-style ‘cheese’.
  • Place the soup in 4 bowls then top with ‘brie’ croutons and place the bowl under the grill until ‘brie’ has melted.
  • Finish with truffle oil and chopped parsley.

Plant based dishes use fewer natural resources in their creation than those made with meat, fish or animal derivatives. Here's the comparative impact of this dish if it was made using butter & cheese.

  • CO2 use
    Saving 315 g
  • Land use
    Saving 5 m2
  • Water use
    Saving 531 L
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