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