Wednesday, September 23, 2009


2 tablespoons butter
3 cups sliced onions
Mixed herbs (bay leaf, bunch of parsley, branch of thyme)
12 oz. beer
5 cups chicken stock
salt and pepper to taste
8 slices French bread,toasted
6 oz Coach Farm® goat cheese

In a saucepan, heat butter and fry onions until golden brown. Add mixed herbs and cover with beer. Stir in chicken stock and simmer on low heat 20 to 25 minutes; season to taste. Before serving, place goat cheese slices on lightly toasted French bread. Place on cookie sheet and broil in oven until brown. Serve soup in bowls topped with goat cheese croutons.

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