Roasted onion soup with goat's cheese toasts

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• shaz

  03 March 2010

  shaz rated this recipe

  

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• Beth

  20 March 2010

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• Belkey

  06 April 2010

  Belkey commented on this recipe

  I made this soup without the goats cheese croutons so admittedly did not taste it as its best, but would say 45 mins was too long in the oven to roast the onions so had lots of little burnt edges. I did realise though that it is basically a vegetarian version of french onion soup, which is worth knowing.

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• Elizabeth

  09 April 2010

  Elizabeth rated and commented on this recipe

  

  Ever so simple to prepare and full of flavour, great for a starter or add more toasts for a main meal.

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• GillH

  22 October 2010

  GillH commented on this recipe

  Lovely soup. I blended it slightly at the end so the bits of onion were quite small and the soup itself was a little thicker. I preferred it this way. Very easy to make.

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• TWARNER

  16 January 2011

  TWARNER rated this recipe

  

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• Frannylou

  27 January 2011

  Frannylou commented on this recipe

  Please can someone tell me how much stock to use. It says 1 stock cube but I add different amounts of water depending on what I'm making. Thanks.

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• lara

  25 February 2011

  lara rated and commented on this recipe

  

  We made this soup for a vegatarian dinner party of 6 and it was absolutely delicious! Went down extremely well and we will definately make it again very soon. Also ideal as it was very easy to do and could be made ahead of time, even the bread can be toasted ready and put aside so theres not alot of standing in the kitchen whilst your guests are enjoying themselves! (Was even great for a couple of days afterwards for our lunch!) Highly recommended x

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• lara

  25 February 2011

  lara commented on this recipe

  Ps. as for the stock cube question we used 2 vegetable stock cubes as the packet instructions on the ones we had said they made 500mls of stock x

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• Nimmy

  11 September 2011

  Nimmy rated this recipe

  

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• charlene

  25 October 2011

  charlene rated and commented on this recipe

  

  This soup is quite nice but it is very rich and affected my bowels quite a bit!

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• C's Recipes

  07 November 2011

  C's Recipes rated and commented on this recipe

  

  DELISH!!!!!! I did make a couple of changes though and the result was a dinner party standard soup!!!! I used 2 beef stock cubes (made up to 1l with boiling water) and I also added 1 tbs caster sugar into the soup just after I added the onions. After simmering for the 15 minutes, I blitzed it with a hand blender - not making it totally smooth, there were a few larger bits of onion left which gave the soup a super texture. Will make again! PS - I didn't actually use the parsely - just personal taste, but I didn't think it was really needed.

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• Nancy E

  10 January 2012

  Nancy E commented on this recipe

  Hi there: I don't have marmite...... what can I sub for 1 tsp of marmite??? Nancy E January 10th, 2012

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• GFNatalie

  11 January 2012

  GFNatalie commented on this recipe

  Hi Nancy. I spoke to Barney, our Food Editor, and he says that with this recipe the quantity of Marmite is low, so it's main purpose is for colouring the soup rather than flavouring. With that in mind, he recommends substituting it with Bovril, a stock cube or Worcester Sauce. Hope this answers your query! Thanks, Natalie

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• Luca

  04 February 2012

  Luca commented on this recipe

  I tried this but added a little sugar and balsamic vinegar to the onions while roasting to further caramelise them. Then I blended the results to make more of a soup than a broth: result ... AMAZING! Thanks Mary Berry, you are a domestic goddess

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• Jools

  18 February 2012

  Jools commented on this recipe

  Loved this recipe - quick(ish), easy and tasty, tasty, tasty. Tried it this time with the toasts (previously without) and liked the tang of the goat's cheese against the sweetness of the roasted onions...divine in my opinion. It's now firmly on my 'repeats' list :o)

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• Cooking with Mama

  01 March 2012

  Cooking with Mama commented on this recipe

  Absolutely delicious!

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• Rachel

  12 March 2012

  Rachel rated and commented on this recipe

  

  Mmmmmmm....

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• murph

  01 April 2012

  murph commented on this recipe

  Very tasty soup. I recommend: 1. Adding a little brown sugar and balsamic vinegar when roasting the onions (thanks for the tip Luca!) 2. Partially blending the soup at the end to add a little thickness. Yum!

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• Debra P

  10 September 2012

  Debra P commented on this recipe

  I am thinking about making this for a dinner party but I'm a bit put off by the addition of marmite as I most definitely fall into the 'hate it' group. I just wondered if this soup has an over-whelming marmite taste or if I should just omit it and hope for the best.

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Ingredients

• 800g yellow or white onions , sliced
• 4 tbsp olive oil
• 1l vegetable stock
• 1 tbsp wholegrain mustard
• 1 tsp Marmite
• handful parsley , roughly chopped
• 8 thick slices bread
• 100g soft vegetarian goat's cheese , cubed

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 25 mins

Cook 1 hr

Vegetarian

Can be frozen without the toast

Ingredients

• 800g yellow or white onions , sliced
• 4 tbsp olive oil
• 1l vegetable stock
• 1 tbsp wholegrain mustard
• 1 tsp Marmite
• handful parsley , roughly chopped
• 8 thick slices bread
• 100g soft vegetarian goat's cheese , cubed

Per serving

454 kcalories, protein 15g, carbohydrate 62g, fat 18 g, saturated fat 5g, fibre 6g, sugar 16g, salt 2.33 g

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