THYME AND RED ONION SOUP WITH GOAT CHEESE CROUTON

THYME AND RED ONION SOUP WITH GOAT CHEESE CROUTON image

Yield 4 people

Number Of Ingredients 12

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2 tablespoons olive oil
3 red onions, quartered then very finely sliced
1 tablespoon fresh thyme leaves
1 1/2 quarts vegetable stock
3/4 cup red wine
2 tablespoons brown sugar
2 tablespoons balsamic vinegar
1 tablespoon cornstarch
Sea salt and freshly ground black pepper
Cheese Croutons:
4 slices French bread
4 ounce goat cheese, cut into 4 pieces

Steps:

Put the olive oil, onions, and thyme in a large saucepan. Cook over gentle heat for about 15 minutes until the onion is very soft. Stir in the stock, red wine, sugar, and vinegar. Bring just to the boiling point - but do not let it boil. Meanwhile, put the bread under the broiler. Toast 1 side, then put the cheese on the untoasted side and broil until melting. Mix the cornstarch with 1 tablespoon water to form a paste. Slowly add to the soup, stirring all the time, until glossy and thickened. Season with salt and pepper. Serve the soup hot with a cheese crouton floating in each bowl.