Onion soup with herby garlic cheese bread

Onion soup with herby garlic cheese bread

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(3 ratings)

Prep: 10 mins Cook: 30 mins

Easy

Serves 4
This French-inspired warming soup uses chutney to add a delicious sweetness

Nutrition and extra info

  • Freeze soup and unbaked bread

Nutrition: per serving

  • kcal413
  • fat14g
  • saturates8g
  • carbs55g
  • sugars16g
  • fibre4g
  • protein20g
  • salt2.12g
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Ingredients

  • 3 tbsp very soft butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 6 onions, thinly sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 garlic cloves, crushed
  • 1.2l beef stock (made from 2 stock cubes is fine)
  • 2 tbsp plain flour
  • 2-3 heaped tbsp caramelised onion chutney
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tbsp parsley, chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 2 small sandwich baguettes
  • 125g ball light mozzarella, chopped

Method

  1. Melt 1 tbsp of the butter in a medium saucepan. Add the onions, stir well, then cover and gently cook, stirring occasionally, for about 15 mins – they should be really soft but not browned. Add half the garlic, increase the heat and cook for 5 mins more, adding a splash of stock if the onions start to stick – they should brown a little now.

  2. Stir in the flour and chutney, and cook for 1-2 mins, then pour over most of the stock and simmer while you make the garlic bread. Mix the rest of the butter and garlic with half the parsley. Season.

  3. Heat oven to 200C/180C fan/gas 6. Cut each baguette into about 6 slices, but don’t go all the way through. Add a little of the butter mixture and some mozzarella into each cut, then push back together to seal. Wrap in a double layer of foil. Bake for 10-15 mins, until the butter is melted. Season the soup, adding remaining stock if required. Serve with garlic bread.

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Comments, questions and tips

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libby17
21st Jan, 2013
This soup is amazing! I love onion soup anyway but the addition of the onion chutney added more depth. I used some left over cranberry and caramelised onion chutney left over from Christmas. Will be making it again.
bethocallaghan
25th Sep, 2012
4.05
I enjoyed this but used a homemade onion chutney so maybe less overpowering and sweet than the shop ones....
littletweetyuk
17th Jan, 2012
2.05
This is the 1st recipe from this website that i won't be making again. It's easy to make but for our taste it was way too sweet - the chutney just overpowered the whole dish.
claresmyth
12th Dec, 2011
Sorry to nit-pick, but beef stock isn't vegetarian. I'd clicked this recipe as I was looking for an onion soup that doesn't use beef stock. Just to let you know.
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