Roasted onion soup with goat's cheese toasts
Roasted onion soup with goat's cheese toasts could be just the lacto ovo vegetarian recipe you've been looking for. For $2.55 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This main course has 436 calories, 13g of protein, and 22g of fat per serving. This recipe serves 4. 253 people were glad they tried this recipe. It will be a hit at your Autumn event. This recipe from BBC Good Food requires bread, fresh parsley, yellow onions, and vegetable stock. From preparation to the plate, this recipe takes about 1 hour and 25 minutes. Taking all factors into account, this recipe earns a spoonacular score of 64%, which is good. Roasted Butternut Soup with Goat Cheese Toasts, Red Wine Roasted Mushrooms on Goat Cheese Garlic Toasts, and Onion soup with cheese & herb toasts are very similar to this recipe.
Servings: 4
Preparation duration: 25 minutes
Cooking duration: 60 minutes
Ingredients:
8 thick slices bread
handful parsley, roughly chopped
100g soft vegetarian goat's cheese, cubed
4 tbsp olive oil
1l vegetable stock
1 tbsp wholegrain mustard
800g yellow or white onions, sliced
Equipment:
oven
bowl
ladle
frying pan
Cooking instruction summary:
Heat oven to 200C/180C fan/gas 6.Put the onions in a roasting tin with theoil, salt and pepper. Give it a good stir,then roast for 45 mins, stirring halfwaythrough, until the onions are tinged brown,but not burnt.Tip the onions into a large pan with thestock, mustard and Marmite. Bring tothe boil and simmer for 15 mins, then stirin the parsley. Toast 4 of the bread slicesthen scatter on the cheese. Ladle thesoup into bowls, pop a toast into eachand serve with the extra slices of breadon the side.
Step by step:
1. Heat oven to 200C/180C fan/gas
2. Put the onions in a roasting tin with theoil, salt and pepper. Give it a good stir,then roast for 45 mins, stirring halfwaythrough, until the onions are tinged brown,but not burnt.Tip the onions into a large pan with thestock, mustard and Marmite. Bring tothe boil and simmer for 15 mins, then stirin the parsley. Toast 4 of the bread slicesthen scatter on the cheese. Ladle thesoup into bowls, pop a toast into eachand serve with the extra slices of breadon the side.
Nutrition Information:
