Prep 10 mins
Cook 50 mins
Don't want to lose this. Copied from who knows which cookbook!
- 3 red onions, thinly sliced
- 4 garlic cloves, thinly sliced
- 2 teaspoons brown sugar
- 1 teaspoon dried thyme
- salt and pepper
- 1 cup red wine, dry
- 3 cups chicken broth
- 2 ounces goat cheese (1/4 cup)
- 8 slices baguette, each 1/2-inch thick, toasted
- fresh thyme sprig (to garnish) (optional)
- Heat a heavy saucepan over medium heat. Spray the pan with non-stick cooking spray and add onions, garlic, sugar, and thyme; season with salt and pepper.
- Cook, stirring often, until onions are quite soft but haven't begun to color, about 25 minutes.
- Pour in the wine and deglaze the pan, stirring with a spoon to loosen browned bits from the bottom of the pan. Simmer over medium heat until the liquid has evaporated, about 15 minutes.
- Add the broth and simmer over medium heat until reduced to about 4 cups, about 10 minutes.
- Meanwhile, spread goat cheese on the toasted bread slices.
- Ladle soup into 4 warmed bowls and float 2 toasts in each bowl. Garnish with thyme sprigs if desired.
- Serve hot.
real nice twist on a traditional recipe...i didnt float the toast and goat cheese to make it easier to eat...delightful
This had a bit of a different taste than your normal onion soup. The difference though was nice and the tang of the goat cheese just made the dish.