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:

 

Suggested for you

Latin Chicken and Rice Pot
Pumpkin French Toast
Salisbury Steaks With Gravy
Parmesan Zucchini and Corn
Vietnamese Banh Mi Sandwich
Spinach Almond Crostini
Seasoned Green Beans
Creamed spinach grilled cheese sandwich
Three Cheese and Chicken Stuffed Shells
Chocolate Raspberry Cupcakes
Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

Popular Recipes
Roasted Poblano Corn Salsa

Little Leopard Book

Arugula and alfalfa sprouts salad with honey, mustard and ginger dressing

Casaveneracion

Cranberry Orange Biscuits

Elana's Pantry

The Best Chili

Pink When

Peas and Ham Pasta Salad

Simple Nourished Living