Ingredients
1 x 280g jar Beerenberg Caramelised Onion
2 cups beef stock (the best possible quality)
8 pieces sliced baguette bread
1/2 cup freshly grated parmesan cheese
3 tbsp parsley, finely chopped
Directions
This soup takes all of 10 minutes to throw together and makes a beautiful light supper or starter. It's quite rich so I like to serve it in quite shallow bowls and place extra croutons on the table.
Combine the onions and stock in a saucepan over medium and bring to a simmer. Heat the grill and line a tray with baking paper. Mix the gruyere and chopped parsley together and sprinkle this mixture over the bread pieces. Grill until golden brown. Divide the soup between four small bowls, top with the croutons and serve straight away.
