chocko1
Gold Member
ROAST ONION SOUP - Serves 4
3 Syns per serving
6 medium-sized white onions, chopped
2 garlic bulbs
2 sprigs of rosemary, plus a few extra leaves to serve
2 sprigs of fresh thyme
2 tbsp. olive oil - 12 Syns
2 pints hot vegetable stock
Pre-heat the oven to 160C/Gas 3.
Place the unpeeled onions on a roasting tray with the bulbs of garlic and the herbs. Drizzle with the olive oil. Cook them in the oven for 45 minutes - 1 hour, until soft and squidgy.
Turn the oven up to 180C/Gas 4,
Leave the onions and garlic to cool, then scoop out the insides of the onions and squeeze out the garlic into a pan. Keep any juices in the roasting tray to add to the finished soup.
Add the vegetable stock and blend until smooth. Season with salt and pepper.
Reheat when ready to eat.
If you have a HEX B to spare, this is lovely with French stick croutons. Slice some of the French stick, toast lightly and then top with some of your HEX A Mozarella cheese (45g Light Mozarella = 1 HEX A) before melting it slightly under the grill. Float on top of the soup.
3 Syns per serving
6 medium-sized white onions, chopped
2 garlic bulbs
2 sprigs of rosemary, plus a few extra leaves to serve
2 sprigs of fresh thyme
2 tbsp. olive oil - 12 Syns
2 pints hot vegetable stock
Pre-heat the oven to 160C/Gas 3.
Place the unpeeled onions on a roasting tray with the bulbs of garlic and the herbs. Drizzle with the olive oil. Cook them in the oven for 45 minutes - 1 hour, until soft and squidgy.
Turn the oven up to 180C/Gas 4,
Leave the onions and garlic to cool, then scoop out the insides of the onions and squeeze out the garlic into a pan. Keep any juices in the roasting tray to add to the finished soup.
Add the vegetable stock and blend until smooth. Season with salt and pepper.
Reheat when ready to eat.
If you have a HEX B to spare, this is lovely with French stick croutons. Slice some of the French stick, toast lightly and then top with some of your HEX A Mozarella cheese (45g Light Mozarella = 1 HEX A) before melting it slightly under the grill. Float on top of the soup.