Categories: December, Soup

Ingredients

• 50g butter
• 1kg red onions, very thinly sliced
• 2 garlic cloves, crushed
• 50g plain flour
• 2 litres beef stock
• 250ml red wine
• 1 bouquet garni
• 150g soft goat’s cheese
• 2 tbsp olive oil
• 2 sprigs fresh thyme, chopped
• 6 thick slices French bread, toasted

Directions

1. Melt the butter in a saucepan over a low heat, then add the onions. Cook slowly, stirring occasionally, until golden and caramelised – this can take up to 30 minutes. Add the garlic and cook for 1 minute, then add the flour and cook, stirring, for 1 minute. Add the stock, wine and bouquet garni, season, cover and cook over a low heat for 25 minutes.

2. Meanwhile, preheat the grill to high. Put goat’s cheese, oil and thyme in a bowl and mash together with a fork. Divide between the sliced bread. Put under a hot grill until bubbling and golden. Ladle the soup into deep bowls and top with a cheese crouton.

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