Cream of Onion Soup

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
More Rhodes Around Britain

By Gary Rhodes

Published 1995

  • About

This is a very simple soup to make using just a few basic ingredients. It’s delicious served with thick slices of toasted French stick, finished with melting Cheddar or Parmesan. I like to serve it with Parmesan croûtons. Make these by slicing the crusts off a loaf of bread- any type you like: white, wholemeal, olive or anything else – and cutting it into 1 cm (½ in) dice. Cook the bread in a roasting pan with just enough olive oil to cover the pan in a pre-

Ingredients

Method