DNUSolo: Camembert Bread & Onion Soup

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DNUSolo: Camembert Bread & Onion Soup

A take on French onion soup with a freshly baked garlic and rosemary sourdough bread and gooey Camembert.

Ingredients to serve 2

  • . x ONION SOUP
  • 1 tbsp x butter (from your pantry)
  • ¼ tbsp x olive oil (from your pantry)
  • 2 x onions – peel & slice finely
  • ½ tsp x sugar (from your pantry)
  • 1 clove x garlic – chop finely
  • ½ tbsp x flour
  • 65ml x white wine
  • 1 tbsp x beef stock granules
  • 1 ¼ cups x boiling water
  • . x freshly ground salt & pepper (from your pantry)
  • . x camembert cheese
  • ½ wheel x sourdough bread
  • ½ loaf x garlic – chop finely
  • 2 cloves x rosemary – chop finely (keep 2 sprigs aside)
  • 3g x olive oil (from your pantry)
  • 40ml x freshly ground salt (from your pantry)

Ingredients to serve 4

  • butter (from your pantry)
  • olive oil (from your pantry)
  • onions – peel & slice finely
  • sugar (from your pantry)
  • garlic – chop finely
  • flour
  • white wine
  • beef stock granules
  • boiling water
  • freshly ground salt & pepper (from your pantry)
  • camembert cheese
  • sourdough bread
  • garlic – chop finely
  • rosemary – chop finely (keep 2 sprigs aside)
  • olive oil (from your pantry)
  • freshly ground salt (from your pantry)


Step 1

Preheat the oven to 180◦C. Prepare all the ingredients as indicated above. Boil the kettle. In a large bowl or jug, mix the beef stock granules into the boiling water (see quantities above).

Step 2

To make the onion soup, melt the butter and oil in a large saucepan on medium to high heat. Add the onions and fry for 5 minutes until translucent, stirring frequently. Sprinkle in the sugar and fry for another 15 minutes until the onions are soft and nicely browned. Stir often to make sure they don’t burn. Now add the garlic and cook for a minute. Stir in the flour and cook for another minute. Then add the wine – let it bubble for about 30 seconds before adding the beef stock. When the soup is boiling gently, put the lid on the pot, turn the heat down to low and leave to simmer for 10 minutes (or until the bread is done). Check seasoning and add salt and pepper if necessary.

Step 3

To make the camembert bread, mix the garlic, rosemary and olive oil in a small bowl. Cut a circle in the middle of the top of the bread, using the packaged camembert cheese as a stencil. Remove enough bread from inside the circle to make a hole that will fit the camembert snugly. Now slice into the rest of the bread crossways and lengthways (like a checkerboard) – but don’t cut all the way to the bottom of the bread, leaving the bottom of the loaf intact.

Step 4

Turn the cheese on its side and cut the rind off the top (2 to 3 mm). Place the cheese (cut side up) into the hole you made in the bread and place a sprig or two of rosemary on top of the cheese.

Step 5

Place on a baking sheet and spoon the garlic and rosemary mixture between the checkerboard slices in the bread. Scatter the loaf with freshly ground salt. Bake for 15 to 20 minutes. Serve immediately.

Step 6

To serve, place the soup in the bowl. Serve the bread on a platter. Tear off pieces of bread and dunk into the melted cheese.