Roasted onion soup with goat's cheese toasts

• yellow or white onions800g g

  sliced

• olive oil↗4 tbsp tbsp
• vegetable stock↗1l l
• wholegrain mustard↗1 tbsp tbsp
• Marmite1 tsp tsp
• handful parsley↗

  roughly chopped

• thick slices bread8
• soft vegetarian goat's cheese↗100g g

  cubed

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Put the onions in a roasting tin with the oil, salt and pepper. Give it a good stir, then roast for 45 mins, stirring halfway through, until the onions are tinged brown, but not burnt.

2. 2

   Tip the onions into a large pan with the stock, mustard and Marmite. Bring to the boil and simmer for 15 mins, then stir in the parsley. Toast 4 of the bread slices then scatter on the cheese. Ladle the soup into bowls, pop a toast into each and serve with the extra slices of bread on the side.