Calories: 238
Fat (of which saturated fat): 7.4 g (1 g)
Carbohydrate (of which sugar): 25.4 g (11.1 g)
Salt: 0.68 g
serves 4
7 red onions (about 1 3⁄4 pounds), peeled and quartered
1 tablespoon olive oil
1 tablespoon dairy-free spread
1 cup dry white wine
5 cups gluten-free vegetable stock
1 fresh rosemary sprig, plus extra to garnish
1 teaspoon chopped fresh thyme
1 teaspoon Dijon mustard
salt and pepper
croutons
1 1⁄4 cups water
1⁄3 cup fine instant polenta
1⁄2 teaspoon salt
1 tablespoon chopped fresh rosemary
olive oil, for brushing
Preheat the oven to 400°F. Put the onions and oil into a roasting pan and toss well. Dot with the spread, season to taste with salt, and roast in the preheated oven for 45 minutes. Remove from the oven and let cool slightly.
Discard the outer layer of each onion segment if crisp, then cut the remainder into thick slices. Put the onions into a large, heavy saucepan with the wine and bring to a boil. Cook until most of the wine has evaporated. Stir in the stock and herbs and cook over medium–low heat for 30–35 minutes, or until reduced and thickened. Stir in the mustard and season to taste with salt and pepper.
Meanwhile, to make the polenta croutons, heat the water to boiling point in a saucepan. Pour in the polenta in a steady stream and cook, stirring continuously with a wooden spoon, for 5 minutes, or until thickened. Stir in the salt and rosemary.Cover a cutting board with a sheet of plastic wrap, then, using a spatula, spread out the polenta in an even layer about 1⁄2 inch thick. Let cool and firm up. Cut into bite-size cubes, brush with oil, and arrange on a baking sheet. Cook in the oven, turning occasionally, for 10–15 minutes, or until crisp and lightly golden brown. Remove the rosemary from the soup and discard. Transfer half of the soup to a food processor or blender and process until smooth, then return to the saucepan and stir well. To serve, ladle into four warm bowls and top with the polenta croutons and sprigs of rosemary.