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French onion soup is my favourite soup and it is often served with hard cheese melted on slices of French bread or a poached egg and grated cheese. Here is a similar idea that is equally delicious and very easy to make.

Serves 4

30g/1oz organic butter

2 tablespoons cold pressed extra virgin olive oil

3 large red onions, sliced very finely

2 garlic cloves, crushed

2 teaspoons balsamic vinegar

1 litre/4 cups allergy-free beef stock (bouillon) or use consommé and water mixed

Sea salt and freshly ground black pepper

Freshly grated nutmeg

4 very thick slices gluten-free white bread (see here for stockist), crusts removed

2 × 100g/3½oz packets Capricorn or any other medium-soft round goats’ cheese with a rind, each one sliced in half horizontally

Heat the butter with the oil in a large pan, add the onions and cook over a low heat until softened. Stir in the garlic and cook for another couple of minutes. Stir in the balsamic vinegar and cook for a few more minutes. Pour in the stock (bouillon) or consommé and water mix and season with salt, pepper and nutmeg.

Simmer the soup for about 35 minutes until the onions are soft and the soup has reduced slightly.

Using a round metal pastry cutter, stamp a large enough circle out of each slice of bread to enable you to place one slice of goats’ cheese on top. Grill (broil) one side of each slice of bread until dark golden, turn over and top with the goats’ cheese and a little black pepper. Grill (broil) them until golden and melting but not collapsed.

Ladle the soup into warm bowls and top with the goats’ cheese croûtons.