Roast French Onion Soup
Clock Image
Prep: 15 mins
Cook: 1 hr
This classic soup reaches new depths of deliciousness with onions roasted with garlic, thyme and balsamic vinegar. Topping the lot with sundried tomatoes finishes things off with a flavourful flourish.
This recipe is a:
See this week's box.
305 kcal
(per portion)
Ingredients you'll need
  • 1kg onions
  • A handful of thyme
  • 1 garlic bulb
  • 2 tbsp balsamic vinegar
  • 35g sundried tomatoes
  • 1 vegetable stock cube
From your kitchen
  • 2 tbsp oil
  • Sea salt
  • Freshly ground pepper
  • 750ml boiling water
Step by step this way
  • 1.

    Heat your oven to 180°C/Fan 160°C/Gas 4. Peel the onions and slice them into rings around ½ cm thick. Add to a roasting tin with 2 tbsp oil. Season well and turn to coat everything in the seasoning. Add most of thyme sprigs to the tin. Roast for 35 mins.

  • 2.

    Stir 2 tbsp balsamic vinegar through the onions. Tuck the garlic bulb into the tin. Roast for another 20 mins till the onions are golden brown and the garlic is soft. Cover the sundried tomatoes with boiling water. Leave to soak till soft.

  • 3.

    Crumble the stock cube into a jug. Add 750ml boiling water and stir to dissolve it. Lift the thyme sprigs out of the tin. Pick out the garlic and squish the cloves from the skins with a fork. Stir the garlic back into the onions with the stock.

  • 4.

    Taste the soup and season if needed. Drain the tomatoes and slice them into strips. Ladle the soup into bowls. Top with the tomatoes and remaining thyme leaves. Serve straight away.

This recipe is from
See this week's box