This classic french dish works a delight for most vegetarians when catering for a known group of tastes, likes and dislike. The only people who will be upset with this classic with be vegans.
- 1lb of onions
- 1 oz (25g) polyunsaturated margarine
- 2oz (50g) plain wholemeal flour
- 2pts water
- 1 teaspoonful yeast extract
- 1 bay leaf
- 2oz (50g) wholewheat spaghetti rings
- 4oz (lOOg) grated Cheddar cheese
- Seasoning to taste
Method:
1. Heat the margarine in a pan until melted and gently saute the peeled, sliced onions for 10 minutes, or until golden.
2. Sprinkle in the flour and cook briefly; add the water, bay leaf and seasoning, and bring to the boil.
3. Drop in the pasta, cover the pan, and simmer for 10 more minutes, by which time the pasta and onions should be tender; remove the bay leaf.
4. Serve in individual bowls with grated cheese sprinkled on top.
Tags: Soup, Vegetarian
