Roasting the onions gives the soup a rich caramelised flavour that really hits the spot on a chilly day
Prep:25 mins
Serves 4
800g yellow or white onions, sliced4 tbsp olive oil1l vegetable stock1 tbsp wholegrain mustard1 tsp Marmitehandful parsley, roughly chopped8 thick slices bread100g soft vegetarian goat’s cheese, cubed
STEP 1Heat 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.STEP 2Tip 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.
