French Onion Soup Beans with Cheesy Baguette Toasts

Why You'll Love This Recipe

• Comforting and delicious: All the flavours of French onion soup, but with creamy white beans to make it a more substantial meal.
• Easy to make: Made with simple ingredients and minimal prep, with most of the cooking happening in one pan.
• A good source of protein and fibre: White beans are naturally rich in plant-based protein and fibre, making this a filling and satisfying meal.
• The cheesy baguette toasts: Golden, crispy baguette slices topped with melted mozzarella and Parmesan are perfect for dipping into the creamy beans.
• Perfect for colder evenings: A cosy, warming dinner that's ideal for autumn and winter.

Key Tips / Guidance

• Don't rush the onions: Cooking the onions slowly with the lid on allows them to soften and become sweet without burning. They won't be deeply caramelised like traditional French onion soup onions, but they'll still develop plenty of flavour.
• Use good-quality stock: The stock makes up a large part of the sauce, so using a flavourful vegetable, chicken or beef stock will make a difference.
• Mix the cornflour with cold water: Always mix the cornflour with cold water before adding it to the hot beans. This helps prevent lumps and creates a smooth, thickened sauce.
• Adjust the consistency: The cornflour slurry helps thicken the sauce, but if you'd prefer it thicker, let the beans simmer for another minute or two. If the sauce becomes too thick, simply add a splash of stock or water.
• Keep an eye on the baguette: Grills vary quite a bit, so watch the cheesy baguette slices carefully to prevent them from burning.
• Serve the toasts immediately: The cheesy baguette slices are best served fresh from the grill while they're golden and crispy.

Ingredients

Butter

Extra virgin olive oil

Onion

Garlic

Dried mixed herbs

Bay leaves

Balsamic vinegar

White beans (jarred or canned)

Stock (vegetable, chicken or beef)

Double cream

Parmesan

Cornflour

Water

Baguette

Mozzarella

Salt and pepper

Step-by-Step Instructions

Step 1: Soften the Onions

In a large, shallow casserole dish, heat the butter and olive oil. Once melted and hot, add the finely sliced onion with a good pinch of salt. Cover with a lid and cook for around 15 minutes, until the onions are soft and sweet.

Step 2: Add the Aromatics

Remove the lid, then add the chopped garlic, dried mixed herbs, bay leaves and balsamic vinegar. Cook for a further couple of minutes, stirring occasionally, until the garlic is cooked and fragrant.

Step 3: Add the Beans and Stock

Meanwhile, preheat the grill to medium-high. Add the cooked white beans and stock to the casserole dish, then simmer for around 2 minutes.

Step 4: Make the Beans Creamy

Stir in the double cream and half of the grated Parmesan. Simmer for another 2 minutes.

Step 5: Thicken the Sauce

In a small glass or bowl, mix the cornflour with the cold water until smooth. Stir the slurry into the beans and simmer for another 2 minutes, until the sauce has thickened slightly. Taste and adjust the seasoning with salt and pepper.

Step 6: Make the Cheesy Baguette Toasts

Arrange the baguette slices on a large baking tray. Top each slice with a piece of mozzarella and a sprinkle of the remaining Parmesan.

Place under the grill until the cheese is melted and golden and the baguette is toasted. This should take around 5 minutes, but keep an eye on them as grills can vary.

Step 7: Serve

Top the creamy beans with some of the cheesy baguette slices and serve the remaining slices alongside for dipping. Enjoy while warm!

Substitutions

• White beans: chickpeas, butter beans or haricot beans all work well. You could also use a combination of different white beans.
• Double cream: Single cream can be used for a lighter sauce, although it won't be quite as rich. Stir it in over a gentle heat to reduce the risk of splitting.
• Parmesan: a vegetarian Italian-style hard cheese can be used instead.
• Mozzarella: Gruyère or mature Cheddar would also work well on the baguette slices. Gruyère is particularly delicious if you want a more traditional French onion soup flavour. If using cheddar or gruyere, I recommend leaving out the parmesan as it’ll be salty enough! 
• Baguette: Sourdough or another crusty bread can be used instead.
• Dried mixed herbs: Dried or fresh thyme is a great alternative and works particularly well with the French onion flavours.
• Stock: Vegetable, chicken or beef stock all work.
• Cornflour: If you don't have cornflour, you can leave it out and mash some of the beans into the sauce to help thicken it naturally. Alternatively, simmer the sauce uncovered for a little longer to reduce the liquid.

How to Store / Use Leftovers

Fridge: Allow the beans to cool, then transfer them to an airtight container and refrigerate within 2 hours. They'll keep for up to 3 days.

Freezer: The beans can be frozen for up to 3 months, although the cream-based sauce may separate slightly when defrosted. For the best results, freeze the beans before adding the cream, Parmesan and cornflour slurry, then add these when reheating.

Reheating: Reheat the beans gently in a saucepan over a medium-low heat, stirring occasionally and adding a splash of water or stock if needed. The cornflour will cause the sauce to thicken as it cools, so you may need a little extra liquid. Make sure the beans are piping hot throughout.

Cheesy baguette toasts: These are best eaten fresh, as they can become soggy when stored. If you have leftovers, reheat them in the oven or air fryer until hot and crispy.

What to Eat With French Onion Soup Beans

These creamy beans are quite filling on their own, especially with the cheesy baguette toasts. However, if you'd like to serve something alongside them, here are a few ideas:

• A simple green salad: Something fresh with a lemon or mustard vinaigrette helps balance the richness of the beans.
• Roasted broccoli: A lovely way to add some extra greens and fibre.
• Sautéed greens: Garlicky kale, spinach or cavolo nero would all work really well.
• Roasted vegetables: Roasted carrots, Brussels sprouts or squash are particularly good during autumn and winter.
• Extra crusty bread: Perfect for soaking up every last bit of the creamy sauce.

FAQ

What are the best beans to use for French Onion Soup Beans?

Chickpeas, cannellini beans and butter beans are all excellent options. You can use either jarred or canned beans, as long as they're already cooked.

Can I make this recipe vegetarian?

Yes! Simply use vegetable stock and make sure your Parmesan or Italian-style hard cheese is vegetarian-friendly. Traditional Parmesan contains animal rennet, so look for a vegetarian alternative if needed.

Can I make French Onion Soup Beans without cream?

Yes, although the sauce won't be quite as rich. For a naturally creamy alternative, mash a small portion of the white beans into the stock before serving. This helps create a creamy sauce without needing cream.

Do I need to use cornflour?

The cornflour helps create a thicker, silkier sauce, but you can leave it out if you prefer. Simply mash some of the white beans into the sauce or simmer everything uncovered for a little longer until it reaches your desired consistency.

Why are my French Onion Soup Beans too watery?

Make sure the cornflour is thoroughly mixed with cold water before adding it to the beans, then allow the sauce to simmer for a couple of minutes to thicken. If it's still too thin, you can simmer it uncovered for a little longer or mash a few beans into the sauce.

Can I make this recipe vegan?

Yes, with a few changes. Replace the butter with extra olive oil, use vegetable stock, swap the double cream for a plant-based cooking cream and use vegan alternatives to the Parmesan and mozzarella.

Can I use dried beans instead of canned beans?

Absolutely! You'll just need to soak and cook the dried beans according to their packet instructions before adding them to the recipe. The recipe calls for 480g of cooked beans.

Can I make this recipe ahead of time?

Yes! The creamy beans can be made up to 2 days ahead and gently reheated before serving. The sauce may thicken in the fridge because of the cornflour, so simply add a splash of stock or water when reheating. I'd recommend making the cheesy baguette toasts fresh.

Can I use Gruyère instead of mozzarella and parmesan?

Definitely! Gruyère is traditionally used in French onion soup and has a delicious nutty, savoury flavour. It melts beautifully and would be a lovely alternative to mozzarella and parmesan for the cheesy baguette toasts.