Recipe: Quick Garlic Onion Soup with Red Wine Croutons

Title: Quick Garlic-Onion Soup with Red-Wine Croutons
Categories: Soups
Servings: 4

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)
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
-cup)

GARLIC-ONION SOUP:

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.

Makes 4 servings

[COOKS; APRIL 1989] Posted by Fred Peters.



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