Onion soup with herby garlic cheese bread
- Preparation and cooking time
- Serves 4
- 3 tbsp very soft butter
- 6 onions , thinly sliced
- 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
- 1 tbsp parsley , chopped
- 2 small sandwich baguettes
- 125g ball light mozzarella , chopped
- STEP 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.
- STEP 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.
- STEP 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.