Serves 6
900g yellow or white onions, sliced
4 tbsp Rapeseed oil
300ml vegetable stock
1 tbsp wholegrain mustard
handful parsley, roughly chopped
8 thick slices of fresh Soda Bread
100g soft goat's cheese, cubed
Method
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.
Tip the onions into a large pan with the stock, mustard. Bring to the boil and simmer for 15 mins, then stir in the parsley. Toast 4 of the soda 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.