Simple banana tarte tatin
Indulge your friends with this sticky and moreish dessert. Make it using just four ingredients, then serve with ice cream or crème fraîche.
Onion soup with herby garlic cheese bread
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 3 tbsp very soft butter
- 6 onionsthinly sliced
- 4 garlic clovescrushed
- 1.2l beef stock(made from 2 stock cubes is fine)
- 2 tbsp plain flour
- 2-3 heaped tbsp caramelised onionchutney
- 1 tbsp parsleychopped
- 2 small sandwich baguettes
- 125g ball light mozzarellachopped
Nutrition: per serving
- kcal413
- fat14g
- saturates8g
- carbs55g
- sugars16g
- fibre4g
- protein20g
- salt2.12g
Method
step 1
Melt 1 tbsp of the butter in a medium saucepan. Add the onions, stir well, then cover and gently cook, stirring occasionally, for about 15 mins – they should be really soft but not browned. Add half the garlic, increase the heat and cook for 5 mins more, adding a splash of stock if the onions start to stick – they should brown a little now.
step 2
Stir in the flour and chutney, and cook for 1-2 mins, then pour over most of the stock and simmer while you make the garlic bread. Mix the rest of the butter and garlic with half the parsley. Season.
step 3
Heat oven to 200C/180C fan/gas 6. Cut each baguette into about 6 slices, but don’t go all the way through. Add a little of the butter mixture and some mozzarella into each cut, then push back together to seal. Wrap in a double layer of foil. Bake for 10-15 mins, until the butter is melted. Season the soup, adding remaining stock if required. Serve with garlic bread.
