French red onion and roasted garlic soup
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.