Onion soup with cheese toast

Soft, golden onions give this soup its full flavour.

Serves 4 · Preparation: 15 min · Cooking: 50 min

Times are guidelines; preheat during preparation where possible. Allow extra time to cool food before storing it.

Equipment

Large heavy-based pan, baking tray, oven with grill

Ingredients

• 750 g onions
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 litre vegetable stock
• 4 slices of firm bread (about 160 g)
• 100 g grated mature cheese
• 1 teaspoon dried thyme
• 1 g salt
• 0.5 g ground black pepper

Method

1. Peel the onions and slice thinly into half-rings. Melt the butter with the oil in the pan. Cook the onions over low to medium heat for 30 minutes, stirring every few minutes and lowering the heat if they threaten to burn. They should be soft and golden.
2. Add the stock and thyme. Bring to the boil and simmer gently for 15 minutes. Taste before adding salt and pepper to your liking.
3. Toast the bread briefly on both sides. Put the toasts on a baking tray, scatter over the cheese and place under the grill for 2 to 4 minutes, until melted and golden. Stay nearby: bread can burn quickly.
4. Ladle the hot soup into four bowls and place a cheese toast on each. Serve immediately.

Storage

Cool leftovers within 2 hours, store covered at 4 °C and eat within 2 days. Reheat a stored portion once until steaming hot.

Allergens

Contains milk and wheat (gluten). Check bread, cheese and stock for other allergens.

Our own adaptation; not test-cooked by the editorial team. Times are guidelines; the described doneness is decisive.

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