Ingredients
- 3 red Spanish onions, thinly sliced
- 4 cloves garlic, thinly sliced
- 2 tsp. brown sugar
- 1 tsp. dried thyme
- Salt and ground pepper to taste
- 1 cup dry red wine (8 oz)
- 3 cups chicken stock (24 oz)
- 1/4 cup herb-flavored soft goat cheese
- 8 slices baguette, each about 1/2 inch thick, toasted
- Fresh thyme sprigs (optional)
Preparation
Step 1
Heat a heavy saucepan over medium heat. Coat the pan with nonstick cooking spray. Add the onions, garlic, sugar, and thyme, and season with salt and pepper. Cook, stirring often, until the onions are quite soft but haven’t begun to color, about 25 minutes.
Pour in the wine and deglaze the pan, stirring with a wooden spoon to remove any browned bits from the pan bottom. Simmer over medium heat until the liquid has evaporated, about 15 minutes.
Add the broth and simmer over medium heat until reduced to about 4 cups, about 10 minutes. Meanwhile, spread the goat cheese on the toasted bread slices.
Ladle the soup into warmed bowls. Float 2 toasts in each bowl. Garnish the toasts with thyme sprigs, if desired. Serve hot. 4 servings.