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Walnut Grove Recipes

French Onion Soup with a Goats Cheese Croute

  • Serves 4 to 6 portions
  • 10 onions
  • 2 tsp brown sugar
  • 2 bunches of thyme
  • 1 stick rosemary
  • 1 litre beef stock
  • ½ litre chicken stock
  • 1 bulb garlic
  • 4 slices baguette
  • goats cheese
  • 25g butter
  • 3 tbs olive oil
  • black pepper
  • 100g smoked bacon
  • 200ml red wine


1. Slice onions finely and evenly, heat a large heavy based saucepan until hot, add oil and onions and sugar, cook for a couple of minutes, add sliced bacon lardons (matchsticks), and sauté until golden brown and caramelized. Peel & finely slice garlic cloves.

2. Add butter, thyme (removed from the stalk) and garlic, and mix into onions and continue to cook for another 3 to 4 minutes.

3. De-glaze the pan with the red wine, bring to the boil and reduce half. Add the chicken & beef stock, bring back to the boil. Reduce heat and simmer for 30 to 40 minutes.

4. Season with salt & pepper, sometimes if your stock is not very strong, you can add a little chicken bouillon cube to bring up the flavour.

5. For the goats cheese croute, take the slices of baguette (around 2cm thick) fry in a frying pan with a little butter on both sides until golden brown. Remove from the pan, and generously top with your favorite goats cheese, and grill until bubbling and coloured.

6. Carefully ladle soup into warm bowls, place the croute on top, and enjoy!

Serving Suggestions

This is good either as a starter or served as a larger portion makes a lovely winter lunch.

Advanced Preparation

This soup can be made a couple of days in advance, in fact it improves after a day or so because the flavours intensify. The goats cheese croute needs to be made just before you want to serve it.

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