caramelized
onion soup with
herbed goat cheese toasts
Vegan
recipe if onions are cooked in olive oil not butter and if goat cheese
toast is omitted.
The secret to a good
onion soup is cooking the onions slowly long enough for the flavors to
develop and their sugars to caramelize. Serve this soup in ovenproof bowls,
so the goat cheese (which I prefer over the traditional, hearty Gruyère)
can soften under the broiler.
| soup | |
| 4 | tablespoons unsalted butter |
| 1 | pound Vidalias or other sweet onions, thinly sliced (about 6 CUPS; see Tips below) |
| ½ | pound red onions, thinly sliced (about 3 cups) |
| ½ | cup thinly sliced shallots |
| 4 | cloves garlic, minced |
| 2/3 | cup dry red wine |
| 3 | cups vegetable stock |
| 1 | tablespoon minced fresh thyme, or 1 teaspoon dried thyme |
| ~ | salt and freshly ground pepper to taste |
| toasts | |
| ¼ | cup (2 ounces) fresh white goat cheese (chèvre; see Tips below) |
| 1 | teaspoon extra-virgin olive oil |
| 1 | small garlic clove, minced |
| ½ | teaspoon minced fresh rosemary, or a pinch of dried rosemary, crushed |
| ~ | dash of salt and freshly ground pepper |
| 8 | ½-inch slices baguette |
TIPS
Sweet
onions are thin-skinned and somewhat flat in shape, including Vidalias
from Georgia, Spring Sweets from Texas, Walla Wallas from Washington,
Mauis from Hawaii, and OSO Sweets from Chile. These onions contain more
water than regular onions, so they do not keep as long. They're also lower
in the sulfur compounds that give most onions their characteristic bite
and their power to cause tears. Store all onions in a cool, dry place
with good ventilation. Keep them away from potatoes, which give off moisture
that causes onions to rot.
Goat cheese (chèvre in French) is made from goat's milk and may be either fresh and white or coated with herbs and pepper, and is aged to varying degrees. Domestic goat cheese is a fine substitute for the more expensive imported brands. Once opened, tightly wrap fresh goat cheese in plastic and store it in the refrigerator for up to 2 weeks, or marinate it in olive oil for longer storage. (Do not confuse fresh white goat cheese with feta cheese or caprini, Italian goat cheese, which is aged, less creamy, and more acidic.)
to
make the soup
Melt the
butter in
a Dutch oven over medium heat. Add the onions and stir well to coat with
the butter. Reduce the heat to medium-low; cover and cook, stirring occasionally,
until the onions are very tender, about 25 minutes. Increase the heat
to medium; uncover and continue to cook, stirring frequently, until the
onions are lightly browned, about 15 minutes. (Don't let the onions burn,
or they'll become bitter.)
Add the shallots and garlic; cook, stirring constantly, for about 2 minutes. Add the wine and increase the heat to medium-high; cook, stirring constantly, until the liquid is completely evaporated, about 3 minutes. Add the vegetable stock and thyme; bring to a boil. Reduce the heat; cover and simmer, stirring occasionally, for about 20 minutes. Season to taste.
to prepare the toasts
Position an oven rack about 4 to 5 inches from the broiler heating element; preheat the broiler. Stir together the goat cheese, olive oil, garlic, rosemary, salt, and pepper in a small bowl. Arrange the bread slices in a single layer on a baking sheet. Lightly toast under the broiler for about 1 minute on each side, or until crusty on the outside, soft on the inside. Spread each bread slice with the goat cheese mixture.
Reposition the oven rack to about 6 inches from the broiler heating element. To serve, pour the soup into ovenproof bowls placed on a baking sheet. Float 2 toasts in a single layer in each bowl and place under the broiler for about 1 minute, or until the cheese is softened. Serve immediately.
advance preparation
This soup will keep for up to 2 days in a covered container in the refrigerator. The bread can be toasted early in the day; store on a lightly covered plate at room temperature. Spread the toasts with goat cheese and broil atop the soup just before serving.