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Roasted onion soup with goat's cheese toasts

Ingredients

  1. Step 1 800g yellow or white onions , sliced
  2. Step 2 4 tbsp olive oil
  3. Step 3 1l vegetable stock
  4. Step 4 1 tbsp wholegrain mustard
  5. Step 5 1 tsp Marmite
  6. Step 6 handful parsley , roughly chopped
  7. Step 7 8 thick slices bread
  8. Step 8 100g soft vegetarian goat's cheese , cubed
Roasted onion soup with goat's cheese toasts
Calories: 441 Carbohydrate: 49 g Protein: 13 g Fat: 22 g
Cook time: 85 minutes Prep time: 25 minutes Total time: 110 minutes Servings: 4

TAGS

Dinner Lunch Main course Soup Starter British Bread French onion soup Goat's Cheese Make Ahead Make ahead starter Make-ahead Mary Cadogan onion onion onion Seasonal Soup Vegetarian

Directions

  1. 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.
  2. 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.