Roasted onion soup with goat's cheese toasts

Roasted onion soup with goat's cheese toasts

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(17 ratings)

Prep: 25 mins Cook: 1 hr

Easy

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

  • Can be frozen without the toast
  • Vegetarian

Nutrition: per serving

  • kcal454
  • fat18g
  • saturates5g
  • carbs62g
  • sugars16g
  • fibre6g
  • protein15g
  • salt2.33g
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Ingredients

  • 800g yellow or white onions, sliced
    Onion

    Onion

    un-yun

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

  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1l vegetable stock
  • 1 tbsp wholegrain mustard
  • 1 tsp Marmite
  • handful parsley, roughly chopped
    Parsley

    Parsley

    par-slee

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

  • 8 thick slices bread
  • 100g soft vegetarian goat's cheese, cubed

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.

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Comments, questions and tips

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tylersmum86's picture
tylersmum86
21st Sep, 2012
4.05
Very yummy! I forgot goats cheese so just the soup for me but its still very yummy :)
debbieparkinson
10th Sep, 2012
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.
murphaloid
1st Apr, 2012
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!
quality_rach
12th Mar, 2012
5.05
Mmmmmmm....
jabber1512
1st Mar, 2012
Absolutely delicious!
usyins1804
18th Feb, 2012
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)
lucamarchiori
4th Feb, 2012
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
gfnatalie's picture
gfnatalie
11th Jan, 2012
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
qnancyq
10th Jan, 2012
Hi there: I don't have marmite...... what can I sub for 1 tsp of marmite??? Nancy E January 10th, 2012
charlottelou
7th Nov, 2011
5.05
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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