Method
Step 1
Heat the butter and the oil in a large frying pan over a medium heat.
Step 2
Add the onions and cook for about 10 minutes until softened.
Step 3
Add the sugar to the onions and stir for about 5-10 minutes until they are dark brown. This will caramelise the onions.
Step 4
Add the vegetable stock and simmer for 15-20 minutes.
Step 5
Pour the soup into an ovenproof bowl and place the baguette slices over the top to cover. Top with the Violife.
Step 6
Place under the grill on a high heat, until the Violife is melted.
Top tip: mix sliced spring onion or mustard powder into the Violife before grilling.
This recipe has been specifically designed for use in a low protein diet.
Refer to labels for allergen and other product information.
Ingredients
- 30g Butter
- 20ml Oil
- 3 Onions, peeled and finely sliced
- 2 tbsp Dark brown sugar
- 500ml Vegetable stock
- 4 Slices Low Protein Baguette, 2cm thick
- 40g Violife epic mature cheddar flavour grated
Table
