Recipes: Roasted onion soup with goat's cheese toasts

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

  

  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.

  Per serving

  454 kcalories, protein 15g, carbohydrate 62g, fat 18 g, saturated fat 5g, fibre 6g, sugar 16g, salt 2.33 g

  source: bbcgoodfood.com