Name: Roasted onion soup with goat's cheese toasts
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 4
Cuisine: British
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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Roasted onion soup with goat's cheese toasts

Roasted onion soup with goat's cheese toasts

Mary Cadogan

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Serves 4

Easy

Prep: 25 mins

Cook: 1 hr

A star rating of 4.5 out of 5.22 ratingsRate

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Roasting the onions gives the soup a rich caramelised flavour that really hits the spot on a chilly day

Freezable (Can be frozen without the toast)

Vegetarian

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A star rating of 3.9 out of 5.60 ratings

Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal454
fat18g
saturates5g
carbs62g
sugars16g
fibre6g
protein15g
salt2.33g

Method

step 1

Heat oven to 200C/180C fan/gas 6. Put the onions in a roasting tin with the oil, salt and pepper. Give it a good stir, then roast for 45 mins, stirring halfway through, until the onions are tinged brown, but not burnt.
step 2

Tip the onions into a large pan with the stock, mustard and Marmite. Bring to the boil and simmer for 15 mins, then stir in the parsley. Toast 4 of the bread slices then scatter on the cheese. Ladle the soup into bowls, pop a toast into each and serve with the extra slices of bread on the side.

Recipe from Good Food magazine, March 2010

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A star rating of 4.5 out of 5.22 ratings

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