Onion soup with herby garlic cheese bread

This French-inspired warming soup uses chutney to add a delicious sweetness

  • Prep:10 mins
    Cook:30 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 413
  • fat 14g
  • saturates 8g
  • carbs 55g
  • sugars 16g
  • fibre 4g
  • protein 20g
  • salt 2.12g


  • 3 tbsp very soft butter
  • 6 onions, thinly sliced
  • 4 garlic cloves, crushed
  • 1.2l beef stock (made from 2 stock cubes is fine)
  • 2 tbsp plain flour
  • 2-3 heaped tbsp caramelised onion chutney
  • 1 tbsp parsley, chopped
  • 2 small sandwich baguettes
  • 125g ball light mozzarella, chopped


  1. Melt 1 tbsp of the butter in a medium saucepan. Add the onions, stir well, then cover and gently cook, stirring occasionally, for about 15 mins – they should be really soft but not browned. Add half the garlic, increase the heat and cook for 5 mins more, adding a splash of stock if the onions start to stick – they should brown a little now.

  2. Stir in the flour and chutney, and cook for 1-2 mins, then pour over most of the stock and simmer while you make the garlic bread. Mix the rest of the butter and garlic with half the parsley. Season.

  3. Heat oven to 200C/180C fan/gas 6. Cut each baguette into about 6 slices, but don’t go all the way through. Add a little of the butter mixture and some mozzarella into each cut, then push back together to seal. Wrap in a double layer of foil. Bake for 10-15 mins, until the butter is melted. Season the soup, adding remaining stock if required. Serve with garlic bread.

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