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French Onion Soup with Wholemeal Cheese Cobblers

Serves: 4

Ready in: 30 to 60 mins

French Onion Soup with Wholemeal Cheese Cobblers Recipe: Veggie


50g butter
4 large onions, sliced
225g self-raising wholemeal flour plus 2 tbsp
2 tbsp vegetarian Worcestershire sauce
1 litre good vegetable stock
50g reduced fat vegetarian hard cheese, grated (eg Cheddar)
salt and freshly ground black pepper
150ml semi-skimmed milk


  • Preheat the oven to 200C/440F/Gas 6. Heat 10g of the butter in a large saucepan and gently fry the onions for 15 minutes covered, until softened and golden. Add 2 tbsp flour and cook for one minute. Stir in the veggie Worcestershire sauce and stock and bring to the boil stirring. Transfer to a casserole dish and bake for 20 minutes.
  • Meanwhile, rub the remaining butter into the 225g flour to form breadcrumbs. Stir in the cheese, season with salt and pepper to taste, and stir in enough of the milk to form a dough. Knead lightly on a floured surface then roll out to 1.5cm thick and cut eight circles using a 7cm round cutter.
  • Place on top of the soup and bake for a further 15 minutes until cooked.
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