onion soup & goat cheese toasts

Given my trackrecord, one might think I eat nothing but soup and salad. Lately, that might be the case! My favorite soups and salads tend to be light on the belly and quick to prepare, making them achievable even on the busiest days. This soup clocks in at about an hour's preparation time, but most of the hour it's very hands-off so in my book it still qualifies as 'easy to make' - and those cooking sweet onions will perfume your kitchen wth a heavenly smell, to boot!

Here is a new recipe I tried this week, courtesy of 'In Style'* February 2003:

Sweet Onion Soup with Goat Cheese Toasts
6 tbsp unsalted butter (or substitute veggie oil)
3 large sweet onions, sliced (Maui, Vidalia)
8 cloves of garlic
1 tsp ground corriander
1 cup white wine
8 cups chicken or veggie stock
salt and pepper to taste
thin slices of challah or brioche, lightly toasted
6oz. goat cheese

In Dutch oven melt butter (or heat oil) over medium-high heat. Stir in onions; cover, reduce heat and simmer until softened but not browned, stirring occassionally (about 30 minutes). Mix in garlic and corriander. Add wine and bring to boil until liquid is absorbed (7-9 min). Add broth, bring to boil again. Cover, reduce heat and simmer 20-25 minutes. Season with salt and pepper. Spread goat cheese over toasts, broil until cheese is golden. Ladle soup into cups and top with toasts. Serve hot!

Makes about 12 cups.

* Culinary inspiration can be found in the oddest places. In this case, sandwiched between an article on throwing the perfect bridal shower, and a review of a celeb-happy New York restaurant that Woody Allen and Salma Hayek swear by. Mon dieu!

Posted by rebecca on January 23, 2003 | TrackBack

oooh, this sounds fantastic. I've made lots of versions on onion soup, but never one with that combo of spices... and the goat cheese is a new twist, too. Does the tanginess compliment the sweet of the soup well?

Posted by: meriko on January 24, 2003 8:08 AM

I have to confess something. There was also fennel in this recipe that I completely ignored because, well, I hate fennel. For the fennel-y inclined it would probably complement the sweetness of the onions very well.

The goat cheese on toast was like the cherry on the sundae. :> We also used a fresh wheat-sourdough bread which in tandem with the cheese perfectly complemented the sweet onions.

Posted by: beca on January 24, 2003 8:25 AM

What do you do with the fennel in the original recipe?

Posted by: dab on January 31, 2003 6:52 PM
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