It’s been snowing here today which made me want onion soup, since we have been buying large sacks of red onions for £2 a sack I decided to make the red onion soup from A Soup for Every Day: 365 of Our Favourite Recipes (New Covent Garden Soup Company). I’ve not tried very many soups from this book yet but so far every soup I have tried has been good and one I’d make again, this was no exception. I was a little less convinced by the cheesy toasts, they were very nice but the goats cheese I’d bought didn’t melt very well and since I’d toasted both sides of the bread before putting on the cheese as instructed they were getting a bit dark around the edges. I think a more traditional gruyere would be better. We all agreed that the quantities to onion to broth were a little too generous so rather than the quantities below I’d either reduce the amount of onions by at least a 1/3 or do 2 litres of stock and have enough for 8 (2 servings for a family of 4). I chopped the onions using my magimix, I really would not have wanted to chop that many onions by hand!
New Covent Garden have lots of soup recipes including this one at http://www.newcoventgardensoup.com/recipe/
- 1.3 kgs red onions, diced
- 4 tbsps Olive Oil
- 25 gs butter
- 3 garlic clove, finely chopped
- 1 tbsp thyme chopped
- 100 mls Marsala wine or port
- 1.2 Litre beef stock
For the toast:
- 300 gs goat’s cheese log cut into think slices
- 1/2 a French stick, cut diagonally into 1cm slices
- Heat the oil and butter in a saucepan then fry the onions over a medium heat for 25-30 minutes, stirring frequently to avoid sticking.
- Add the garlic and thyme, fry for a further 2-3 minutes then add the Marsala wine or port. Continue to cook until the liquid has reduced by half.
- Add the hot stock, cover then simmer for 20 minutes.
- Meanwhile, make the goat’s cheese toasts: Firstly just do a quick check that your bread slices fit into your bowls! Lightly toast the bread on both sides, place a slice of goat’s cheese onto each slice then return to the grill until the cheese has started to melt and take on some colour.
- Season the soup to taste, then serve topped with the goat’s cheese toast.