Prep: 10 minutesNational Bread Week - Onion Soup portrait

Cook: 30 minutes

Serves 4



1 tbsp oil

4 onions, sliced 

1.2 litres beef stock

4 slices Irish Soda Bread 

50g gruyere cheese, grated

Chopped parsley to serve



Heat the oil in a large frying pan and fry the onions, covered for 15-20 minutes over a gentle heat, stirring occasionally or until browned.

Add the stock and season well. Cover and simmer for 10 minutes.

Meanwhile, place the soda bread under a preheated grill and toast 1 side, turn over and top with the cheese, grill for 1-2 minutes until golden and bubbling.

Spoon the soup into 4 bowls and top each with a cheese soda croute and serve sprinkled with parsley.


Cooks tip

For a vegetarian option, use vegetable stock and cheese. Add a dash of Worcestershire sauce to give extra flavour.