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Onion soup with herby garlic cheese bread

Onion soup with herby garlic cheese bread

A star rating of 4 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable (Freeze soup and unbaked bread)
Nutrition: per serving


  • 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.

Goes well with

Recipe from Good Food magazine, December 2011

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A star rating of 4 out of 5.4 ratings

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