Maui onion soup with goat cheese crostini
1 Servings
Ingredients
| Quantity | 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 | ||
Directions
SOUP
CROSTINI
GARNISH
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.