Wednesday, September 30, 2009
Ingredients (serves 6)
1kg red onions, very thinly sliced
2 garlic cloves, crushed
50g plain flour
2L beef stock
1 cup (250ml) red wine
1 bouquet garni
150g soft goats' cheese
2 tbs olive oil
2 tsp chopped thyme
6 large slices French bread, toasted
1. Melt butter in a saucepan over low heat, add onions. Cook, stirring occasionally, until golden and caramelized - this can take up to 30 minutes. Add garlic and cook for 1 minute, then add flour and cook, stirring, for 1 minute.
2. Add stock, wine and bouquet garni, season, cover and cook, over low heat, for 25 minutes.
3. Meanwhile, preheat grill to high. Place goats' cheese, olive oil and thyme in a bowl and mash together with a fork. Pile onto bread and grill until bubbling and golden. Ladle soup into deep bowls and top with a cheese crouton.
delicious. - July 2003, Page 64
Recipe by Valli Little
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