Quick garlic-onion soup with red-wine crouton
Yield: 4 Servings MMM
Ingredients:
- 2 lg Garlic cloves
- 1 1/2 lb Onions (5 medium)
- 2 1/2 tb Butter
- 1/4 c Red wine
- 1/4 ts Dried thyme
- 1/4 ts Salt
- 1/4 ts Freshly ground black pepper
- 1 qt Chicken stock (or canned -chicken broth) MMMMM---------------------RED-WINE CROUTONS--------------------------
- 1/2 Loaf French bread
- 5 tb Olive oil
- 1/4 c Red wine
- 3 oz Swiss cheese thinly sliced
- 2 oz Grated Parmesan cheese (1/2
Instructions:
-cup) GARLIC-ONION SOUP: Peel and mince the garlic. Peel and thinly slice the onions (food processor preferred). Heat the butter in a large deep skillet. Add garlic and onions; cover and cook over medium heat stirring occasionally until onions soften about 8 minutes. Uncover and saute until golden about 5 minutes longer. Add thyme salt pepper and chicken stock. Bring to a boil. Cover reduce heat and simmer to blend flavors about 5 minutes. RED-WINE CROUTONS: Cut the bread on the diagonal into four 1-inch thick slices. Heat 3 tablespoons of the oil in a large skillet. Add the bread and saute on both sides until light brown about 2 minutes. Drizzle the wine and remaining oil over the croutons and top them with the cheese slices. Cover and cook over medium heat until the cheese melts 2 to 3 minutes. SERVING: Ladle soup into warm soup bowls and top with the croutons. Pass the Parmesan cheese separately. [Cook's magazine; April 1989] Posted by Fred Peters Fidonet COOKING echo
