Ingredients

Method

For the onions:
• 10 brown onions, halved (unpeeled)
• 500 g small red onions, halved (unpeeled)
• 250 g shallots, halved (unpeeled)
• 2 T olive oil
• sea salt and freshly ground black pepper, to taste
• 2 x 340 ml cartons Woolworths vegetable liquid concentrate stock
• 6 cloves garlic, crushed
• 1 x 400 g can cannellini beans, drained
• 1 x 400 g can haricot beans, drained
• 1 x 400 g can butter beans, drained
• 100 g butter, cubed
For the ciabatta croutons:
• 1 T butter
• 1 olive oil
• ¼ loaf ciabatta, torn into chunks
• sea salt and freshly ground black pepper, to taste
• Parmesan, grated, for serving

Method

Ingredients

1. To make the onions, preheat the oven to 200°C. Place all the onions in a deep baking dish, drizzle with olive oil, season well and roast until caramelised, golden and cooked through, about 40–50 minutes.

2. Remove from the oven, allow to cool slightly and peel carefully. Tear in half, then return to the dish. Season and pour over the stock. Add the garlic, beans and dot with the butter. Return to the oven for a further 15–20 minutes until the stock is slightly reduced.

3. To make the croutons, heat the butter and olive oil in a pan and toast the ciabatta until crispy and golden brown. Sprinkle the onions with the toasted ciabatta and Parmesan to serve.

Cook's note: This is an amazing combination of an oven-roasted French onion soup and a vegetarian cassoulet. If you feel the need to add something meaty, try pork sausages, sliced kassler chops or even pan-fried chorizo when serving. Or just add cream or cheese and serve leftovers on toast.