Onion soup with herby garlic cheese bread

• very soft butter3 tbsp tbsp
• onions↗6

  thinly sliced

• garlic cloves↗4

  crushed

• beef stock↗1.2l l

  (made from 2 stock cubes is fine)

• plain flour↗2 tbsp tbsp
• caramelised onion tbsp

  chutney

• parsley↗1 tbsp tbsp

  chopped

• small sandwich baguettes↗2
• ball light mozzarella↗125g g

  chopped

Step-by-step instructions

1. 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. 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. 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.