French Onion Soup


½ tbsp Melrose Omega Spread

1 tbsp olive oil

4 brown onions, thinly sliced                       

2 cloves garlic, chopped

2 cups white wine, dry

2 cups vegetable stock

sea salt and pepper to taste           

4 oven proof bowls

4 slices spelt sourdough, sliced quite thinly

2 tbsp olive oil           

1 cup feta, crumbled

½ cup parsley, chopped

Serve with baby spinach



In a large saucepan over medium heat melt the omega spread and oil together. Now add the onions and garlic. Sauté until they just start to brown, about 5 min.

Next add the white wine and bring to a boil. Drop back to a simmer for a few minutes. Now add the stock and simmer for another 20 min.

In your oven proof bowls place ½ cup of baby spinach in each bowl.

Place your bowls on an oven tray then divide the soup between the bowls. Top with a slice of bread and drizzle with sea salt and olive oil. Place under the grill until the bread starts to toast. Remove the tray and sprinkle the feta evenly over the bowls. Place back under the grill until the cheese starts to melt. Serve sprinkled with lots of chopped parsley