Recipes
Baked Red Onion Soup
• 4 large red onions, each about 300g
• 60ml olive oil
• 1 garlic clove, peeled and crushed
• 10ml chopped fresh sage
• 8 slices ciabatta, 1cm thick
• 900ml hot vegetable stock
• 175g Gruyere or Cheddar cheese, grated
• 50g Parmesan cheese, freshly grated
• Salt and pepper
Peel the onions, cut into wedges and place in a deep ovenproof dish. Combine olive oil, garlic and sage and add to the onion and toss well.
Roast at 200C, mark 6 for 1 hour, stirring occasionally to ensure onion brown easily. Season generously with salt and pepper.
Divide half the roasted onions between 4–6 individual ovenproof soup bowls.
Toast the ciabatta slices on both side under the grill. Place one slice in each bowl. Add sufficient stock to cover and scatter over half the Gruyere/Cheddar and half the Parmesan.
Sprinkle with the remaining onions and repeat the layers of toasted ciabatta, stock and grated cheese.
Stand the bowls on a large shallow baking tin and bake for 20 mins until cheese is melted and brown.
Stand for 5-10 minutes before serving.
