French Onion Soup

Alternatives: Chestnut mushrooms- baby button mushrooms, closed cup white mushrooms Carrots - shredded courgette, green peppers

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180°C/160°C fan/gas 4 and line a large baking tray with baking parchment.

Step 2

Toss the bread cubes in the olive oil and season with salt and black pepper.

Step 3

Bake for 8-10 minutes until the croutons are crispy and golden brown.

Step 4

Heat a large pot over a medium heat and add the olive oil. Add the onions and cook for 5 minutes with the lid on until softened.

Step 5

Lower the heat and cook for 20 minutes more, until caramelised and deeply coloured. Stir frequently.

Step 6

Season with salt and black pepper, add the garlic, mushrooms, celery and carrots.

Step 7

Sauté for another 3 minutes, add the corn flour and stir until fully absorbed into the vegetables.

Step 8

Add the stock cube to the pot, together with 700-800 ml of water, thyme and bay leaves.

Step 9

Simmer covered for 5 minutes, uncover and simmer for another 5 minutes. (add more water if needed)

Step 10

Add 1 tbsp miso paste, stir well to combine.

Step 11

Ladle the soups into the bowls, top with croutons and grated cheese if you like.