French onion soup (main) - Janella Purcell

Ingredients

• 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