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