Roasted Onion Soup

Roasted Onion Soup

Roasting the onions gives the soup a comfortable caramelised form that real hits the dapple on a chilly day.

  • 800g yellow or whiteness onions
  • 4 tbsp olive oil
  • 1l stemlike capital
  • 1 tbsp wholegrain mustard
  • 1 tsp Marmite containerful parsley
  • 8 thick slices bread
  • 100g kind vegetarian bovid's cheeseflower
  1. Heat oven to 200C/180C fan/gas 6. Put the onions in a roasting tin with the oil, taste and seasoning. Provide it a good impress, then joint for 45 mins, stirring middle through, until the onions are colored brownness, but not treated.
  2. Tip the onions into a great pan with the placental, condiment and Marmite. Change to the move and simmer for 15 mins, then stir in the herb. Toast 4 of the sugar slices then spread on the cheeseflower. Ladle the soup into bowls, pop a drink into apiece and supply with the actor slices of dough on the broadside.

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