French red onion and roasted gar­lic soup

Australian Women’s Weekly NZ - - HEARTY MEALS -

SERVES 4 PREP AND COOK TIME 50 MIN­UTES

10 cloves gar­lic, un­peeled ¼ cup (60ml) ex­tra vir­gin olive oil 50g un­salted but­ter, chopped 4 large (800g) red onions, sliced ¼ tea­spoon finely ground star anise 1 ta­ble­spoon brown sugar 1 tea­spoon sea salt flakes 2 ta­ble­spoons brandy 3 cups (750ml) beef stock 1 ta­ble­spoon vin­cotto 2 bay leaves 2 sprigs fresh thyme 4 slices sour­dough baguette 1 clove gar­lic, peeled, halved, ex­tra 1 cup (120g) grated Gruyère cheese

1 Pre­heat the oven to 190°C (170°C fan-forced). 2 Place un­peeled gar­lic onto an oven tray; driz­zle with 2 tea­spoons of the oil. Roast for 20 min­utes or un­til soft­ened; cool. 3 Mean­while, place a large saucepan over medium heat. Once warm, melt the but­ter with the re­main­ing oil. Add the onion; cook, stir­ring oc­ca­sion­ally, for 15 min­utes or un­til onion soft­ens, with­out brown­ing. Add the star anise, sugar and salt; cook, stir­ring oc­ca­sion­ally, for a fur­ther 5 min­utes or un­til golden and slightly caramelised. 4 Peel roasted gar­lic and chop coarsely. 5 Add the brandy to the pan, then in­crease heat to medium-high and cook for 1-2 min­utes or un­til the liq­uid is al­most evap­o­rated. Add the stock, vin­cotto, roasted gar­lic and herbs. Bring to a sim­mer, then re­duce heat to low. Cook for 10-15 min­utes, stir­ring oc­ca­sion­ally. Sea­son to taste with sea salt and freshly ground black pep­per. 6 Mean­while, pre­heat the grill to high. Grill bread on both sides un­til golden. Rub one side of each slice with the ex­tra gar­lic. Top with cheese, then grill for a fur­ther 1-2 min­utes or un­til the cheese melts. 7 Serve the soup in warmed bowls with the cheese toasts.

Soup suit­able to freeze at the end of Step 5. Not suit­able to mi­crowave.

French red onion and roasted gar­lic soup

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