Butter Bean Soup (The Best Version)

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Butter Bean Soup (The Best Version)

This is my French Onion Butter Bean Soup and it is hands down the best version of butter bean soup I've ever made.

Prep Time5

Cook Time1

Total Time1 5

Course: Appetizer, Main Course

Cuisine: European, French

Servings: large portions

Calories: 1054kcal

Author: Emily Roz

Ingredients

1 tablespoon olive oil
75 g lightly salted butter
3 white onions or 4 small white onions, thinly sliced
3 garlic cloves minced
75 ml white wine or one white wine stock pot
500 ml beef broth 1 beef stock cube + 500ml water
1 teaspoon thyme dried or fresh
2 bay leaves
400 g butter beans
1 baguette sliced into bitesized cubes
4 tablespoon grated cheese gruyere or cheddar
5 g chives finely sliced

Instructions

Place a saucepan on medium heat and drizzle in olive oil and butter. Leave to melt and then add in all of your sliced onions. Fry on medium heat for 20-30 minutes until softened, caramelised, and turned a light brown. Stir frequently to avoid burning the onions.
Then add in the sliced garlic and fry for a further 5 minutes. Season with salt and pepper.
Next up, pour in the white wine, beef stock, thyme, bay leaves, and butter beans. Stir and leave to simmer for 20 minutes. Then taste and season accordingly.
Once butter bean soup has thickened, developed in flavour, and is seasoned to your desired preferences, divide between your bowls and top with chunks of baguette and grated cheese. Grill for 5-10 minutes until golden and bubbling.
Remove from the grill and top with sliced chives. Serve up and enjoy!
If you want to skip the grilling part of this butter bean soup recipe, then just serve up your soup into bowls and top with chives!

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe so scroll up this page to find them!

Storage: leave the butter bean soup to cool, then place into airtight containers and into the fridge for up to 3 days.

Freezing: once again, leave to cool, then place in airtight containers (don't forget to label with contents and the date), store in freezer for up to 3 months. Leave to thaw/defrost in the fridge overnight before reheating.

Reheating: you can either reheat in the microwave (leave the lid ajar) or pour into a saucepan and gently reheat on the stovetop / hob for 10 minutes until piping hot.

Nutrition