Roasted Onion Soup with Goat’s Cheese Toasts Recipe

Preheat the oven to 400°F (200°C).

Place the sliced onions on a baking sheet and drizzle with olive oil. Toss to coat.

Roast the onions in the oven for about 30 minutes, or until golden brown and caramelized.

In a large pot, combine the roasted onions, vegetable broth, and thyme. Season with salt and pepper.

Bring the soup to a simmer and cook for an additional 30 minutes to allow the flavors to meld together.

Meanwhile, toast the baguette slices in a toaster or oven until crispy.

Top each slice of toasted baguette with a slice of goat’s cheese.

Place the goat’s cheese toasts under the broiler for a few minutes, until the cheese is melted and bubbly.

Remove the thyme sprig from the soup and blend the soup until smooth using an immersion blender or regular blender.

Serve the roasted onion soup hot, with the goat’s cheese toasts on the side.