Quick garlic-onion soup with red-wine crouton

4 Servings

Ingredients

Quantity Ingredient
2 larges Garlic cloves
1½ pounds Onions (5 medium)
2½ tablespoon Butter
¼ cup Red wine
¼ teaspoon Dried thyme
¼ teaspoon Salt
¼ teaspoon Freshly ground black pepper
1 quart Chicken stock (or canned chicken broth)
½ Loaf French bread
5 tablespoons Olive oil
¼ cup Red wine
3 ounces Swiss cheese, thinly sliced
2 ounces Grated Parmesan cheese (1/2 cup)
[Cook's magazine; April 1989]
Posted by Fred Peters Fidonet

Directions

GARLIC-ONION SOUP

RED-WINE CROUTONS

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.

COOKING echo

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