Baked onion soup with wholemeal cheese cobblers

Prep time: 20 minutes
Cook time: 35 minutes
Serves 4
Per serving: Calories: 412 kcals / Fibre: 8.2g / Saturated fat: 8.25g


50g butter onion soup
4 large onions, sliced
225g self-raising wholemeal flour + 2 tbsp
2 tbsp Worcestershire sauce
1 litre beef stock
50g reduced fat hard cheese, grated
(e.g. Cheddar)
150ml semi-skimmed milk

Total cost: £1.80 & cost per serving: 45p


1.Preheat the oven to 200oC, gas mark 6.

2. 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 1 minute. Stir in the Worcestershire sauce and stock and bring to the boil stirring.

3. Transfer to a casserole dish and bake for 20 minutes.

4. Meanwhile, rub the remaining butter into the 225g flour to form breadcrumbs. Stir in the cheese and seasoning and stir in enough of the milk to form a dough. Knead slightly on a floured surface then roll out to 1.5cm thick and cut 8 circles using a 7cm round cutter.

5. Place on top of the soup and bake for a further 15 minutes until cooked.

Cook’s tip: Try adding a dash of white wine with the stock to give an extra rich flavour

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