White onion soup with goat’s cheese stars

Serves: 6

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Total Time: 70

Prep Time: 20

Cook Time: 50

• 70 gram(s) unsalted butter
• 1 kilogram(s) white onions, peeled, halved and sliced
• 3 sprig(s) thyme
• sea salt and white pepper
• 150 ml white wine
• 700 ml chicken stock
• 200 ml crème fraîche
• FOR THE STARS
• 150 gram(s) medium-mature goat's cheese, chèvre log or crottins, rind discarded, and diced
• 100 gram(s) fromage blanc or Greek yogurt
• Tabasco sauce
• 6 large slices of white bread
• finely chopped chives

Method

1. Melt the butter in a large saucepan over a low heat. Add the onions and thyme, then sprinkle over a heaped teaspoon of sea salt and sweat for 30 minutes, stirring frequently to prevent them colouring. By the end they should be lusciously silky and soft. Pour over the wine, turn the heat up a little and simmer until it is well-reduced. Add the chicken stock, bring to a simmer and cook over a low heat for 15 minutes.
2. Remove the thyme stalks and purée the soup with the crème fraîche and a little white pepper. Taste to check the seasoning. Return to a clean saucepan and gently reheat. Serve in warmed soup bowls, accompanied by the goat's cheese stars on the side.
3. To make the stars, whizz the goat's cheese with the fromage blanc or yogurt and a dash of Tabasco in a food processor, until creamy. It may be slightly grainy, which is fine. Cover and chill if not using at once. Spread the bread with the goat's cheese, then cut out a couple of stars from each slice - you should manage about 12 if you're using a 6cm cutter. Sprinkle a few finely chopped chives on the tips of each and serve with the soup.
4. Recipe by Annie Bell

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