Maui onion soup with goat cheese crostini

Yield: 1 Servings

Measure Ingredient
1 tablespoon Olive oil
1 Maui onions; (or vidalia) sliced thin (up to 2)
2 Cloves garlic minced
16 ounces Chicken stock
4 French bread slices; (1/4 x 21/2 inches)
2 ounces Goat cheese; (chevre is fine), up to 3
2 Sundried tomatoes
1 teaspoon Fresh minced basil
Grated fresh parmesian cheese




place oil in a pot over med-high heat. add onions and garlic, saute'till onions are light brown. Add stock, lower heat and simmer for 30 minutes.

Season w/ salt & pepper.

Preheat broiler. Toast bread slices till light brown. Mix goat cheese, s.d.tomatoes, basil in a bowl. Spread mixture on one side of toast.

Assemble: Place soup in 2 bowls. Place 2 crostinis on top. Cover with Parmesian cheese and place under broiler till cheese bubbles and starts to turn brown.

Variations: Add some dry sherry and fresh thyme when you simmer your soup.

Posted to bbq-digest by Kit Anderson <kitridge@...> on Dec 06, 1998, converted by MM_Buster v2.0l.

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