*  Exported from  MasterCook  *
 
               QUICK GARLIC-ONION SOUP WITH RED-WINE CROUTON
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups                            Garlic
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----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
  
 
 
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