1 tbsp olive oil 25g butter 3 red onions, peeled and thinly sliced 2 tsp plain flour 2 tsp tomato puree 3 tbsp red wine 800ml beef stock Seasoning For the croutons: 4 diagonal slices French bread 2 tbsp olive oil 100g Capricorn Somerset Goats Cheese®, sliced into 4 Heat the oil and butter together in a large saucepan and fry the onions for 5-6 minutes until soft. Stir in the flour. Gradually blend in the tomato puree, red wine and beef stock. Bring to the boil, stirring. Cover and simmer gently for 8-10 minutes Pre-heat the grill to medium. Drizzle the bread with the oil and place under the grill, brown each side.     Top each crouton with a slice of Capricorn Somerset Goats Cheese®, grill until melted and golden brown. Serve the soup with the Capricorn Somerset Goats Cheese® croutons on top.

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