Originally served as a hearty soup for Paris market workers who needed to warm themselves, this classic soup is perfect for this time of the year. Served with melted cheese on crusty bread.

30 Minutes. A humble soup that just has x-factor! Vegetarian.

Serves 2.


6 brown onions
2 bread rolls baked bread
4 sprigs parsley
1/2 cup grated cheddar cheese
1lt natural beef stock

Preheat oven & prepare veg
Preheat oven to 200°C. Peel and finely dice the onions. Finely slice the parsley stems and roughly chop the leaves.

Cook soup
Bring a pot to a low to medium heat with a drizzle of olive oil and a generous knob of butter. Sauté the onion and parsley stems with a generous pinch of salt for 10 minutes. Stir in a pinch of sugar and flour (optional /not provided).

Pour in the stock and stir well. Season with salt and pepper. Reduce to a simmer and cook for 20 minutes.

Make croutons
With 10 minutes to go on the soup, slice rolls in to thick slices and place on a lined bake tray and sprinkle with cheese, salt and pepper. Cook for 3 – 4 minutes in the oven or until golden. Keep a close eye on them! Remove from oven.

To serve
Ladle soup into bowls and finish with a drizzle with olive oil and parsley leaves. Serve with grilled cheesey croutons.


The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

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August 02, 2017 by Timothy Ryder
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