Name: Onion soup with herby garlic cheese bread
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: French
Ingredients: 3 tbsp very soft butter; 6 onions thinly sliced; 4 garlic cloves crushed; 1.2l beef stock (made from 2 stock cubes is fine); 2 tbsp plain flour; 2-3 heaped tbsp caramelised onion chutney; 1 tbsp parsley chopped; 2 small sandwich baguettes; 125g ball light mozzarella chopped

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Onion soup with herby garlic cheese bread

Onion soup with herby garlic cheese bread

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4 out of 5.6 ratingsRate

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This French-inspired warming soup uses chutney to add a delicious sweetness

Freezable (Freeze soup and unbaked bread)

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Ingredients

Nutrition

Units:

MetricUS

3 tbsp very soft butter
6 onions

thinly sliced
4 garlic cloves

crushed
1.2l beef stock

(made from 2 stock cubes is fine)
2 tbsp plain flour
2-3 heaped tbsp caramelised onion

chutney
1 tbsp parsley

chopped
2 small sandwich baguettes
125g ball light mozzarella

chopped

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Nutrition: per serving

kcal413
fat14g
saturates8g
carbs55g
sugars16g
fibre4g
protein20g
salt2.12g

Method

step 1

Melt 1 tbsp of the butter in a medium saucepan. Add the onions, stir well, then cover and gently cook, stirring occasionally, for about 15 mins – they should be really soft but not browned. Add half the garlic, increase the heat and cook for 5 mins more, adding a splash of stock if the onions start to stick – they should brown a little now.
step 2

Stir in the flour and chutney, and cook for 1-2 mins, then pour over most of the stock and simmer while you make the garlic bread. Mix the rest of the butter and garlic with half the parsley. Season.
step 3

Heat oven to 200C/180C fan/gas 6. Cut each baguette into about 6 slices, but don’t go all the way through. Add a little of the butter mixture and some mozzarella into each cut, then push back together to seal. Wrap in a double layer of foil. Bake for 10-15 mins, until the butter is melted. Season the soup, adding remaining stock if required. Serve with garlic bread.

Recipe from Good Food magazine, December 2011

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A star rating of 4 out of 5.6 ratings

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