French Onion Soup with Chevin goats cheese and garlic bread


French Onion Soup with Chevin goats cheese and garlic bread
French Onion Soup with Chevin goats cheese and garlic bread
Print Recipe
I love this soup with all my heart and have been preparing it for years. There is just something so luxurious and comforting about onions slowly braising in lots of butter and garlic and slow cooked with stock and wine. We use Laborie Chenin and fortified KWV Cape Tawny for this recipe and warm it just before serving with a shot of brandy which is classically French. This soup is great for winter, freezes well and great for entertaining large groups of people. It can easily be served as a starter or as a main course with fresh baguette.
Servings Prep Time
8-10 people 15 minutes
Cook Time
2 hours
Servings Prep Time
8-10 people 15 minutes
Cook Time
2 hours
French Onion Soup with Chevin goats cheese and garlic bread
French Onion Soup with Chevin goats cheese and garlic bread
Print Recipe
I love this soup with all my heart and have been preparing it for years. There is just something so luxurious and comforting about onions slowly braising in lots of butter and garlic and slow cooked with stock and wine. We use Laborie Chenin and fortified KWV Cape Tawny for this recipe and warm it just before serving with a shot of brandy which is classically French. This soup is great for winter, freezes well and great for entertaining large groups of people. It can easily be served as a starter or as a main course with fresh baguette.
Servings Prep Time
8-10 people 15 minutes
Cook Time
2 hours
Servings Prep Time
8-10 people 15 minutes
Cook Time
2 hours
Ingredients
  • 300 grams Butter plus some Willow Creek Truffle flavoured olive oil
  • 1,5 kg Onions peeled, halved and sliced
  • 6 Garlic cloves peeled and grated
  • 500 ml Laborie Chenin Blanc
  • 250 ml KWV Cape Tawny
  • 1 liter prepared chicken stock
  • 3 Bay leaves
  • 4 shots KWV Brandy
  • 2 logs Chevin goats cheese cut into 8-12 discs
  • 1 Store bought garlic bread
Instructions
  1. Melt the butter and olive oil in a large pot and add the onions, place the lid on the pot and sweat the onions slowly for about 20 minutes, add the garlic and gently brown for about 10 minutes.
  2. Add the wine, stock and bay leaves and gently cook for about one and a half hours.
  3. Place the cheese on a prepared baking tray and bake for 5 minutes on 180 degrees Celsius.
  4. Warm the garlic bread in the oven.
  5. Add brandy to a small sauce pan and flambé. Add to the soup and serve with the garlic bread and the cheese on top.
  6. You can serve the soup with KWV Classic Collection Pinotage.