Red onion soup with cheesy sourdough melts
- February 2020
- Serves 6
- Hands-on time 20 min, cooking time 1 hour 15 min
We’ve used beef stock in this sweet red onion soup to add real depth of flavour, but you could easily swap it for veg stock if you prefer. Serve with the cheesy sourdough melts for a make-ahead lunch or starter.
Like the sound of this? You’ll go head over heels for our ultimate French onion soup.
- 25.3g (10.6g saturated)
- 39.8g (14g sugars)
Make the soup to the end of step 2 up to a day ahead, then cover and chill. Continue from step 3.
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