French red onion and
roasted garlic soupMaggie’s tips
●Vincotto is made from
concentrated grape juice and
red wine vinegar, and has a
unique sweet/sour flavour.
It can be used where you might
use balsamic vinegar. It’s available
from delicatessens and gourmet
food stores.simmer,thenturntheheatdownto
agentle simmer. Cook, covered, for
20 minutes.
5 Stir in ¾ cup of the roasted almonds
and the mascarpone. Remove from the
heat and blend with a stick blender until
smooth (or stand for 10 minutes before
carefully pouring into a jug blender and
purée until smooth).
6 Return the soup to the pan and stir over
medium heat until hot; season to taste.
7 Serve soup in warmed bowls; drizzle
with cream and extra oil. Sprinkle with
the remaining roasted almonds.
Suitable to freeze at the end of Step 5.
Not suitable to microwave.
French red onion and
roasted garlic soup
SERVES 4 PREP AND COOK TIME50 MINUTES
10 cloves garlic, unpeeled
¼ cup (60ml) extra virgin olive oil
50g unsalted butter, chopped
4 large (800g) red onions, sliced
¼ teaspoon finely ground star anise
1 tablespoon brown sugar
1 teaspoon sea salt flakes
2 tablespoons brandy
3 cups (750ml) beef stock
1 tablespoon vincotto
2 bay leaves
2 sprigs fresh thyme
4 slices sourdough baguette
1 clove garlic, peeled, halved, extra
1 cup (120g) grated Gruyère cheese
1 Preheat the oven to 190°C (170°C
fan-forced).
2 Place unpeeled garlic onto an oven tray;
drizzle with 2 teaspoons of the oil. Roast
for 20 minutes or until softened; cool.
3 Meanwhile, place a large saucepan
over medium heat. Once warm, melt the
butter with the remaining oil. Add the
onion; cook, stirring occasionally, for
15 minutes or until onion softens, without
browning. Add the star anise, sugar and
salt; cook, stirring occasionally, for a
further 5 minutes oruntil golden and
slightly caramelised.
4 Peel roasted garlic and chop coarsely.
5 Add the brandy to the pan, then
increase heat to medium-high and cook
for 1-2 minutes or until the liquid is almost
evaporated. Add the stock, vincotto,
roasted garlic and herbs. Bring to a
simmer,thenreduceheattolow.Cook
for 10-15 minutes, stirring occasionally.
Season to taste with sea salt and freshly
ground black pepper.
6 Meanwhile, preheat the grill to high.
Grill bread on both sides until golden.
Rub one side of each slice with the
extra garlic. Top with cheese, then grill
for a further 1-2 minutes or until the
cheese melts.
7 Serve the soup in warmed bowls
with the cheese toasts.
Soup suitable to freeze at the end of
Step 5. Not suitable to microwave.