Garlic & Onion Soup (serves 4)


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Garlic & Onion Soup (serves 4)


500g onions
500g (4 large heads) garlic
1/4 cup Olive Oil
5 cup chicken stock
1/4 cup white wine
coarse salt, fresh ground pepper
70g Feta cheese
1 tsp chopped parsley
1 tsp shallot, minced finely
1/4 tsp fresh thyme leaves
8 toasted round French bread slices
brushed with fresh garlic


Preheat oven to 150 Celsius. Peel garlic cloves and onions, cut onions into six wedges each and lay in large roasting pan. Scatter garlic on top of onions, pour olive oil over it, season with salt and pepper.  Roast onions and garlic for one hour or until both are soft. Place onions and garlic into soup pot.  Over medium heat deglaze roast pan with wine and add to soup pot. Add stock, cover pot, bring to boil, simmer one hour. Place garlic and onion in blender and puree. Return vegetables to broth and  boil 15 minutes to reduce. Refrigerate soup at least overnight. Reheat soup and re-season with salt, pepper.



Using a rubber spatula, combine the goat cheese, parsley, shallot and thyme thoroughly and spread  on French bread. Just before serving, heat the French bread in a 150 Celsius oven until the cheese has just begun to melt. Ladle hot soup into warm bowls and float a crouton on each one. Pass the  remaining croutons on a plate.