Arch onion soup


Prep time: 
10 minutes
Cooking time: 
60 minutes


We always have damaged onions left over after the pack on Wednesday, they either go in the compost or get passed onto Healthy Living Platform for their meals. This week its was time for our version of french onion soup. Its easy to make, doesn't use many ingredients and always pleases everyone.


8 onions halved and thinly sliced

2 tbs oil or 50g vegan block

2 tbs flour

1.5 ltr veg stock or water

100 ml non dairy cream


Heat the oil in a large saucepan.

Add the onions and a sprinkle of salt, cover and sweat on a low heat for at least 45 mins. The onion should be very soft and pale.

Raise the heat to medium and stir in the flour, dont let it catch.

Add the stock bring to the boil and simmer for about 10 to 15 mins till its thickened.

Check the seasoning and stir in the cream. Heat through but don't let it boil as the cream will seperate.

Serve with toasted crusty bread.


A shot of brandy doesnt go amiss in this soup, but not for staff lunch. Cheddar cheese or a non dairy alternative melted on the crusty bread and floated on top of the soup makes it a heartier meal.