Cynthea Gregory

Red Onion Soup with Goats’ Cheese Toasts

Serves 4

A quick and easy soup, especially suitable for winter. The red wine makes it just a bit out of the ordinary; even something you could serve to special guests. I like to use products from the same region–a local Loire Valley wine for this, with a goats’ cheese from the same region. Naturally, any good, medium bodied red wine would be fine.

Red Onion Soup


400 g red onions

1 tbsp olive oil

15 g butter

25 g brown sugar

15 g cornflour

750 ml of good beef or vegetable stock

250 ml red wine

1 tbsp tomato purée

Salt and pepper 

Goats’ Cheese Toasts


4 slices of baguette

Dash of olive oil

4 thick slices goats’ cheese

1 tsp paprika

Red Onion Soup

  • Peel and finely chop the onions. In a large saucepan, heat the oil and butter. Cook the onions for 5 minutes over a medium heat.  Stir occasionally. Season according to taste.
  • Add the sugar to caramelise the onions. Cook two minutes. Stir in the cornflour. Add the wine and reduce by half, again stirring occasionally.
  • Add stock and tomato purée. Simmer, over a low heat for 10 minutes.

Goats’ Cheese Toasts

  • Whilst the soup is simmering, prepare the toasts. Preheat the grill.  Cut 4 slices of baguette on the diagonal. Brush the bread with the oil, and grill on both sides until golden .
  • Place a thick slice of goats’ cheese on the toasts and sprinkle with paprika. Put back under the grill. Cook until the cheese starts to colour.
  • Pour the soup into 4 bowls. Carefully float a toast on the top of each. Serve immediately.