Title: Quick Garlic-Onion Soup with Red-Wine Crouton
Categories: Soups, Garlic
Yield: 4 Servings

-----------------------------GARLIC-ONION SOUP-----------------------------
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: 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini