Directions

1Over a low heat in a large saucepan, place Nuttelex, olive oil, celery heart, garlic, and thyme sprigs, bay leaves, 1/2 the brown onion, 1/2 the red onion and cook slowly for 45 minutes or until entire mixture is all deliciously soft.

2Next, add the remaining onions to the pot and cook for a further 20 minutes before adding the water and vegetable stock powder, and stir well and let simmer for another 20 minutes.

3Now remove the thyme sprigs then add the sherry, season with white pepper, check the salt and adjust to taste. Add the chopped parsley, and mix everything together.

4Pre-heat the grill to medium and place the soup bowls on a baking tray and then ladle desired amount of soup into bowls. Top each soup bowl with a piece or two of sliced baguette, sprinkle with the cheese and place under the griller until the cheese is golden & bubbling.

5Serve immediately with an extra sprinkle of parsley or thyme and smidge of extra sea salt flakes (optional).