French onion soup
Nutrition Facts
each servingIngredients
all 10 types- 3 tsp sunflower oil
- 1kg onions,finely chopped
- 400g sweet potatoes (cut into 12 wedges)
- 1 low-salt vegetable stock cube, dissolved in 800ml boiling water
- 4 slices wholemeal bread (30g per slice)
- 20g reduced-fat mature Cheddar cheese
- 20g mozzarella
- 1 tbsp fresh parsley,finely chopped, plus extra to serve
- good pinch pepper
- 1 tsp low-salt soy sauce
Directions
5 steps in totalPreheat the oven to 190C/gas 5.Add 2 tsp of the oil to a saucepan, then add the onions and cook over a very low heat for 30–40 minutes, stirring regularly so that the onions caramelise.
While the onions are caramelising, put the remaining oil onto a baking sheet. Add the potatoes and muddle around until they are coated, then bake in the oven for 30–40 minutes.
Add the stock to the onions, bring to the boil and simmer for 5 minutes.
Meanwhile, to make the cheesy croutons: Cut each slice of bread in half and grill, then turn over and top each with the Cheddar cheese and mozzarella, and grill again until the cheese melts and browns. Alternatively, you can put the cheese-topped bread on a baking sheet and cook in the oven for 5-10 minutes.
Stir the parsley, pepper and soy sauce through the soup, then place into four bowls. Serve with cheesy croutons and a sprinkling of fresh parsley on top, and the sweet potato wedges on the side.
