Ingredients
- 1½ tablespoons (30 g) butter
- 1 tablespoon extra virgin olive oil
- 500 g large onions, thinly sliced
- 1 teaspoon caster sugar
- 2 cloves garlic, chopped
- 1 litre vegetable stock, preferably homemade rich
- 2 cups (120 g) chopped broccoli
- 2½ cups (125 g) English spinach leaves, torn
- salt
- pepper
- 8 thick slices of baguette
- 1 clove garlic, halved
- 2 teaspoons tomato paste
- 2 tomatoes, each cut into 8 wedges
- ⅓ cup (35 g) freshly grated parmesan
Preparation
- Melt the butter with the oil in a large saucepan.
- Add the onions and fry gently for 10 minutes, stirring occasionally, until softened and pale golden.
- Stir in the sugar and garlic, then continue to fry for 10 minutes, stirring occasionally to prevent burning, until the onions are browned and caramelised.
- Stir in the stock and a little seasoning, and bring to the boil.
- Reduce the heat, cover the pan and simmer for 30 minutes.
- Add the broccoli and simmer for a further 3 minutes.
- Take the pan off the heat and stir in the spinach, then cover and leave to stand while making the tomato crostini.
- Preheat the grill to high, and lightly toast the slices of bread on both sides.
- Rub one side of each slice with the cut clove of garlic and spread lightly with tomato paste.
- Add 2 tomato wedges to each slice, season with salt and pepper and sprinkle the parmesan over the top.
- Grill for about 2 minutes or until the cheese melts.
- While the crostini are grilling, reheat the soup, if necessary.
- Ladle into 4 warm bowls.
- Float 2 tomato crostini in each bowl of soup and serve immediately.