Ingredients:

• 800g yellow or white onions, sliced;
• 4 tbsp olive oil;
• 1l vegetable stock;
• 1 tbsp wholegrain mustard;
• handful parsley, roughly chopped;
• 8 thick slices bread;
• 100g soft vegetarian goat’s cheese, cubed.

Method: Heat oven to 200°C. 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 and mustard. Bring to the boil and simmer for 15 mins, then stir in the parsley. Toast 4 of the 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.