Baked Onion Soup with Wholemeal Cheese Cobblers Recipe

A delicious winter warmer and great value for money.

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    Prep Time

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    Cook Time

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    Cost Per Serving

Nutrition Per Serving

  • Calories412 kcal


    Calories are a measure of the amount of energy in food and drink. Your weight depends on the balance between how much energy you consume and how much energy you use up. If you eat or drink more than you use you can gain weight. If you don’t eat enough you can lose it.

  • Saturates8.25g


    On average as a nation it seems we’re consuming too much saturated fat. Eating too much can increase your cholesterol, which is a risk factor for heart disease. Replacing saturated fats with unsaturated fats can help maintain healthy cholesterol levels, and reduce the risk of heart disease.

  • Fibre8.2g


    Fibre is classed as a carbohydrate and you should aim to eat 30g fibre each day. Eating plenty of fibre is good for your digestive health and is associated with a lower risk of heart disease, stroke, type 2 diabetes and some cancers.

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  • 50g Butter
  • 4 Large onions, sliced
  • 225g Self-raising wholemeal flour + 2 tbsp
  • 2 tbsp Worcestershire sauce
  • 1 litre Beef stock
  • 50g Reduced fat hard cheese, grated (e.g. Cheddar)
  • 150ml Semi-skimmed milk


  1. Preheat the oven to 200oC, gas mark 6.
  2. Heat 10g of the butter in a large saucepan and gently fry the onions for 15 minutes covered, until softened and golden.
  3. Add 2 tbsp flour and cook for 1 minute.
  4. Stir in the Worcestershire sauce and stock and bring to the boil stirring.
  5. Transfer to a casserole dish and bake for 20 minutes.
  6. Meanwhile, rub the remaining butter into the 225g flour to form breadcrumbs.
  7. Stir in the cheese and seasoning and stir in enough of the milk to form a dough.
  8. Knead slightly on a floured surface then roll out to 1.5cm thick and cut 8 circles using a 7cm round cutter.
  9. Place on top of the soup and bake for a further 15 minutes until cooked.

Cooking Tips

  • Try adding a dash of white wine with the stock to give an extra rich flavour.

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