Roasted Onion Soup With Goats Cheese Toasts

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

• Cooking Time Prep 25 mins
  Cook 1 hr
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  454

• Protein

  15g

• Carbs

  62g

• Fat

  18g

• Saturates

  5g

• Fibre

  6g

• Sugar

  16g

• Salt

  2.33g

Ingredients

• 800g yellow or white onions, sliced
• 4 tbsp olive oil
• 1l vegetable stock
• 1 tbsp wholegrain mustard
• 1 tsp Marmite
• handful parsley, roughly chopped
• 8 thick slices bread
• 100g soft vegetarian goat's cheese, cubed

Directions

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.

Categories: All Christmas, Dishes