Roasted onion soup with goat's cheese toasts

Roasted onion soup with goat's cheese toasts

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(18 ratings)

Prep: 25 mins Cook: 1 hr


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


  • 800g yellow or white onions, sliced



    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



    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


  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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7th Nov, 2011
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.
25th Oct, 2011
This soup is quite nice but it is very rich and affected my bowels quite a bit!
25th Feb, 2011
Ps. as for the stock cube question we used 2 vegetable stock cubes as the packet instructions on the ones we had said they made 500mls of stock x
25th Feb, 2011
We made this soup for a vegatarian dinner party of 6 and it was absolutely delicious! Went down extremely well and we will definately make it again very soon. Also ideal as it was very easy to do and could be made ahead of time, even the bread can be toasted ready and put aside so theres not alot of standing in the kitchen whilst your guests are enjoying themselves! (Was even great for a couple of days afterwards for our lunch!) Highly recommended x
27th Jan, 2011
Please can someone tell me how much stock to use. It says 1 stock cube but I add different amounts of water depending on what I'm making. Thanks.
22nd Oct, 2010
Lovely soup. I blended it slightly at the end so the bits of onion were quite small and the soup itself was a little thicker. I preferred it this way. Very easy to make.
9th Apr, 2010
Ever so simple to prepare and full of flavour, great for a starter or add more toasts for a main meal.
6th Apr, 2010
I made this soup without the goats cheese croutons so admittedly did not taste it as its best, but would say 45 mins was too long in the oven to roast the onions so had lots of little burnt edges. I did realise though that it is basically a vegetarian version of french onion soup, which is worth knowing.
22nd Sep, 2015 soup I've ever made! I drizzled thick, treacly balsamic over the onions prior to roasting then some more in the pot commencing the simmering. Also, a teaspoon of caster sugar. Prior to roasting.


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