Onion soup image

Onion Soup with Cheesy Bread

Tasty comforting soup


2 People


10 minutes


45 minutes


  • Knife and
  • Chopping board
  • Weighing scales
  • Measuring jug
  • Large saucepan with lid
  • Wooden spoon
  • Grater
  • Grill tray


  • 2 medium onions
  • 15g unsaturated fat spread
  • 1/2 teaspoon balsamic vinegar
  • 400ml boiling water 1 stock cube (beef or vegetable)
  • 1 tablespoons plain flour
  • Splash of Worcestershire sauce—optional
  • 2 sprigs fresh thyme or 1/2 teaspoon dried
  • Ground black pepper
  • 1/2 French stick or 2 slices bread
  • 50g reduced fat cheddar cheese
  • Few sprigs of fresh parsley

Simple steps

  1. Peel and finely slice or chop the onions. Melt the margarine in the saucepan, add the onions and stir. Cover and cook on medium heat for about 10  – 15 minutes until soft.
  2. Add the balsamic vinegar. Turn the temperature down a little and cook for another 15 minutes (until the onions are golden and very soft), stirring often to stop it sticking.
  3. Meanwhile make up the stock by crumbling the stock cube into 400mls boiling water. Remove the thyme leaves from the stems.
  4. Add the flour to the onions, and cook for a few minutes. Add the stock stirring all the time. Add the thyme, pepper and Worcestershire sauce (if using).
  5. Bring to the boil, then reduce heat and simmer for 10 minutes
  6. Slice the French bread. Ladle some soup into a bowl, then either: cover the bread slices with the cheese and pop under a grill until melted and bubbling then place on top of the soup, OR Pop a slice or 2 of bread on the soup sprinkle with 1/4 of the cheese and carefully place the bowl under a grill till the cheese is melted and bubbling.
  7. Sprinkle with any left over cheese and chopped parsley. Serve.

Top tip

The soup up to step 5 will keep covered in fridge for 3 days. Or freeze it for up to 3 months.

Allergen information

  • Wheat
  • Gluten
  • Sulphites
  • Milk
  • Fish
  • Barley
  • Stock cube allergens vary – check label