Roasting the onions gives the soup a rich caramelised flavour that really hits the spot on a chilly day.
800g/1lb 12oz yellow or white onions, sliced
4 tbsp olive oil
1 litre/1¾ pints vegetable stock
1 tbsp wholegrain mustard
1 tsp Marmite
handful parsley, roughly chopped
8 thick slices bread
100g/4oz soft vegetarian goat’s cheese, cubed
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.
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.
454 kcals, protein 15g, carbs 62g, fat 18g, sat fat 5g, fibre 6g, sugar 16g, salt 2.33g