Roasted onion soup with goat's cheese toasts

Roasted onion soup with goat's cheese toasts

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(14 ratings)

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Cooking time

Prep: 25 mins Cook: 1 hr

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Can be frozen without the toast
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
454
protein
15g
carbs
62g
fat
18g
saturates
5g
fibre
6g
sugar
16g
salt
2.33g

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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Method

  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.
  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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Comments

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gjbrph's picture

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.

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

eleanormayo's picture

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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