From the Field Kitchen
With goats cheese toast
1 Hour 25 Minutes
Pre-heat your oven to 200°C. Peel and slice your onions. Place onto a large roasting tray with oil, salt and pepper and mix well.
Roast for 45 minutes, stirring half way through, until the onions and tinged brown but not burnt.
Once the onions are cooked, place into a large pot with the stock, mustard and marmite. Bring to the boil and simmer for 15 minutes. Chop the parsley and add to the pot.
Toast 4 slices of bread and then scatter on the cheese, serve the soup into bowls and place a slice of the cheesy toast on the top. Serve with the extra bread, enjoy!
Recipe from BBC Good Food