Henry Harris’ vegetarian recipe for French onion and parsley soup
A thick and creamy, flavourful onion soup topped with grated cheese and herbs
TL;DR
- Slowly sweat 6 large onions in butter for 45-60 minutes until they become a soft pulp.
- Add 1 litre of vegetable stock and simmer for 10 minutes.
- Stir in 250ml of double cream and cook for another five minutes.
- Just before serving, stir in finely chopped parsley.
- Serve the soup hot, topped with grated Emmental cheese and croutons.