Sweet Onion Soup and Goat Cheese Toasts

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! Courtesy of 'In Style' February 2003.


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.


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

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