Monday, July 29, 2013

Soupy Stars: Mixed onion soup with goats cheese toasts

Being in the middle of cold and flu season in Melbourne it is good to keep the immune system boosted. Knock wood I have avoided a bout of Man Flu with a regime of preventative medicine, I mean eating.
The smell of onions and garlic frying in butter is just one of the joys of being alive.
Mixed Onion Soup
  • 1kg of mixed onions (red and brown)
  • 5-6 cloves garlic 
  • 60g butter
  • Splash of olive oil
  • 1 tbsp. brown sugar
  • 120ml red wine
  • About 2.5 litres of beef or vegetable stock
  • 4-5 sprigs of thyme
  • Peel onions and slice finely (I used the food processer, no more tears)
  • Peel garlic and slice finely
  • Heat butter and oil on medium in a heavy base pot
  • Add onions and cook for about 10-15 minutes till softened, I don't brown them too heavily but it's up to you
  • Add brown sugar, red wine and stir through
  • Add the stock, it should cover the onions very generously as it will reduce
  • Simmer on medium for about 40-45 minutes
  • Serve with soft goats cheese spread on toasted baguette, glittered with thyme leaves (oh that sounds classy)
  • Onion tip, if you store them in the fridge you are less likely to cry as the juice/vapours spray less when chilled.
  • Also it's good to ensure the onions have softened before adding the liquid as boiling raw onion doesn't give the same smooth texture

Everything is better with butter and a splash of oil!

The toast can be served on the side to avoid the risk of soggy bread!

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