French onion soup with goat's cheese toast
PersonalPoints™ per serving
1 hr 35 min
1 hr 15 min
This delicious soup is made from sweet, caramelized onions and beef stock. Serve with toast topped with crumbled goat cheese and tarragon
Reduced fat oil spread
1000 g, thinly sliced
4 slice(s), halved diagonally
45 g, crumbled
20 g, (8 leaves)
- Melt spread in a large saucepan over medium heat. Add onion and cook, stirring occasionally, for 30–35 minutes, or until softened and caramelised (see tip).
- Add stock, thyme and 2 cups (500ml) water and bring to the boil. Reduce heat and simmer, uncovered, for 40 minutes or until soup has slightly thickened.
- Meanwhile, preheat grill on high. Grill bread for 1–2 minutes on 1 side or until toasted. Turn bread over and sprinkle with cheese and tarragon. Grill for 2–3 minutes or until cheese has melted. Serve soup with goat’s cheese toast.
TIP: Turn the heat down to low if the onions are browning too quickly.