Cream of onion soup

Ingredients

• 1 pack Creme de Cebola (62 g)
• 1 litre cold water
• 2 slices day-old bread, cubed, for croutons (optional)
• 1 tablespoon olive oil (optional)
• Chopped parsley and chives to serve (optional)

Method

1. In a saucepan, dissolve the Creme de Cebola in the cold water, stirring until there are no lumps.
2. Bring to the boil over medium heat, stirring all the time.
3. Lower the heat and simmer for about 5 minutes, stirring now and then.
4. For the croutons, brown the bread cubes in the olive oil in a frying pan over medium heat, stirring until crisp.
5. Serve the soup hot, topped with the croutons and herbs.