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Maui Onion Soup with Puna Goat Cheese Toasts
Melt butter in a large pan. Add sliced onions and saute over low heat for 30 minutes, stirring frequently. Add garlic, fennel, and coriander. Stir on high heat for 3 to 4 minutes. Add wine and Mirin, keeping heat high and stirring until liquid is reduced and absorbed, about 6 to 7 minutes. Add stock and bring to boil. Cover, reduce heat to low, and simmer for 20 minutes. Season with salt to taste.
Preheat broiler and toast bread lightly on both sides. Cool slightly and spread with goat cheese. If you want, keeping broiler on, pour soup into heat-proof bowls and float 2 toasts in each bowl. Broil until cheese is golden, about 2 to 3 minutes. Serve immediately.
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