xCherryKx
Full Member
Serves: 8
Calories per serving: 95 kcal
Ingredients
1 1/2 lbs (675g) large onions, sliced
2 pints (1.2 litres) vegetable stock
2 garlic cloves, crushed
1 tsp dried thyme
2 tbsp plain flour
Salt and freshly ground black pepper
2 tbsp chopped fresh parsley
2 slices of bread
1 clove of garlic, peeled
Instructions
1. Place the onions in a large pan with a little vegetable stock. Sweat the onions until soft.
2. Add the garlic and thyme, sprinkle the flour over and mix well.
3. Season to taste, and cook for a moment or two to 'cook out' the flour.
4. Gradually add the remaining stock, bring to the boil and simmer for 10 minutes.
5. Just before serving, toast the bread and rub with the garlic. Sprinkle the soup with the parsley and serve in bowls, topped with the toasted croutons.
Calories per serving: 95 kcal
Ingredients
1 1/2 lbs (675g) large onions, sliced
2 pints (1.2 litres) vegetable stock
2 garlic cloves, crushed
1 tsp dried thyme
2 tbsp plain flour
Salt and freshly ground black pepper
2 tbsp chopped fresh parsley
2 slices of bread
1 clove of garlic, peeled
Instructions
1. Place the onions in a large pan with a little vegetable stock. Sweat the onions until soft.
2. Add the garlic and thyme, sprinkle the flour over and mix well.
3. Season to taste, and cook for a moment or two to 'cook out' the flour.
4. Gradually add the remaining stock, bring to the boil and simmer for 10 minutes.
5. Just before serving, toast the bread and rub with the garlic. Sprinkle the soup with the parsley and serve in bowls, topped with the toasted croutons.
