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Roasted onion soup with goat's cheese toasts

Roasted onion soup with goat's cheese toasts

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Rating: 5 out of 5.18 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable (Can be frozen without the toast)
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal454
fat18g
saturates5g
carbs62g
sugars16g
fibre6g
protein15g
salt2.33g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, March 2010

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Overall rating

Rating: 5 out of 5.18 ratings

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