Recipe: Red Onion Soup with Goats Cheese Croutes

Red Onion Soup with Goats Cheese Croutes
Serves 2

For the soup:
2 red onions, peeled and diced finely
1 tbsp olive oil
1 tbsp unsalted butter
1 tsp plain flour
2 tbsp red wine
2 tsp tomato pur e
500ml/19 fl oz beef stock (or vegetable, for vegetarian option)
salt and freshly ground black pepper

For the croutes:
2 diagonal sliced bread
1 tbsp olive oil
50g/2oz goats cheese, sliced into 2

In a medium saucepan heat the oil and butter (the oil prevents the butter from burning). Soften and brown the onion for 5-6 minutes. Season with plenty of black pepper. Stir in the flour and cook for 1 minute. Pour in the wine and cook for 1 minute. Mix in the pur e and stock. Bring to the boil, then reduce the heat to a simmer for 6-8 minutes. Meanwhile, make the goats cheese croutes. Preheat the grill and a grill-safe griddle pan. Drizzle the bread with oil and griddle for 2 minutes on each side or until well charred. Top each piece with a slice of cheese. Grill until melted and golden. Serve the soup with a goats cheese croute on top.