FRENCH ONION SOUP with goat’s cheese croutons

You will need:

  • 50g butter
  • 1kg onions, thinly sliced
  • 1 teaspoon salt
  • 1 Tablespoon flour
  • 3 litres good vegetable stock
  • 1/4 cup port
  • salt and pepper to taste

serves 4-6



Melt the butter in a large pot, stir in the onions and salt and cook uncovered for approximately 20 minutes until the onions are golden brown, stir occasionally. Remove from the stove and sprinkle over the flour. Return to the heat and stir continuously for 2-3 minutes. Remove from the heat and set aside. In a separate pot, heat the stock, add the stock to the onions, return to a low heat and simmer, partially covered, for 30-40 minutes. Skim off the fat occasionally. Season to taste, add the port and simmer for a further 10 minutes. Serve with cheese croutons.


Goats cheese croutons:

  • 12-16 thick slices French bread
  • olive oil fro brushing
  • 1 clove garlic, sliced
  • sliced goat’s cheese rounds


Preheat the oven to 180 deg C, place the bread on a baking tray and brush with a little olive oil. Scatter over the garlic and top with the cheese. Bake for 15 min. Float croutons  on top of the soup.


Don’t you just love Winter?


Recipe: Vanessa Lewis