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Roasted onion soup with goat's cheese croutes


  • Preheat oven to 180°C fan forced (200°C normal).
  • Toss the onions with quite a bit of oil and seasonings in a large, heavy-bottomed tray. Then cook in the oven for about 20-30 mins until golden, tossing now and again.
  • When ready, put the onions in a large pot with about 1¼ litres stock, mustard, seasonings and 1-2 tbsp chopped parsley. Stir well and bring to the boil. Then turn the heat down and simmer rapidly for about 15 mins, adding more stock if needed (should be thick).
  • When almost ready, spread the cheese on the baguette pieces and cook under the overhead grill.
  • Serve the soup with a piece of baguette on top and a sprinkling of parsley.


  • 1 kg onions, sliced
  • olive oil
  • sea salt & freshly ground pepper
  • 1½-2 litres beef stock
  • 1 heaped tbsp wholegrain mustard
  • 3-4 tbsp chopped fresh parsley
  • 4-6 slices baguette, cut on the diagonal
  • soft goat’s cheese

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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