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Roast onion soup with roquefort toasts
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8 small onions, quartered
tbsp olive oil
30g unsalted butter
200ml dry white wine
1.5 litres vegetable stock
3 thyme sprigs
200g sourdough or rye bread, sliced into 4 pieces
100g roquefort, crumbled
1. Preheat the oven to 200˚C, gas mark 6. Toss the onions with the oil in a large roasting tin, dot with the butter and season. Cover tightly with foil. Roast for 20 minutes, then uncover and roast for 45 minutes more, stirring gently every 15 minutes, until golden and tender.
2. Tip the roasted onions into a large saucepan and put over a medium heat. Add the wine and simmer for a few minutes, stirring often. Tip in the stock and thyme sprigs; bring to the boil. Reduce the heat to a gentle simmer, partially cover and cook for 30 minutes. Season if needed.
3. Preheat the grill to medium. Put the bread on a baking sheet in a single layer and toast on one side for 1-2 minutes, until browned. Flip the slices; top the untoasted sides with the roquefort. Toast for 1-2 minutes, until the cheese melts and begins to bubble. Carefully pick out and discard the thyme sprigs from the soup, then divide between warm bowls and top with the roquefort toasts to serve.
This recipe first appeared in Waitrose & Partners Food, October 2018 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in September 2018.