Ingredients
For
the soup:
1tbsp vegetable oil (safflower or sunflower)
1tbsp butter or margarine
3 medium onions, finely sliced into rings
2tsp sugar
1 dessertspoon plain flour
1¾pt
Marigold Vegetable Bouillon
sprig of thyme
1tbsp soya sauce
freshly ground black pepper
For
the topping:
4 slices of French bread
2oz / 50g vegetarian cheddar cheese, grated
Method
1. Melt the oil and margarine in a pan.
2. Add the onion and sugar and cook until brown.
3. Stir in the flour and cook for a minute before adding the stock,
sprig of thyme, soya sauce and black pepper.
4. Simmer the soup for 10 minutes, then remove the thyme.
Continue cooking for a Further 20 minutes.
5. Toast the bread on both sides, top with the grated cheese and grill
until melted.
6. Put a slice of bread and cheese into each soup bowl and spoon the
soup over the top.
Serve at once.
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