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Quick Garlic-Onion Soup with Red-Wine Croutons
| Ingredients | |||
| --- GARLIC-onion SOUP --- | |||
| 2 | each | garlic, cloves | |
| 5 | each | onions | |
| 2 1/2 | tablespoon | butter | |
| 1/4 | cup | wine, red | |
| 1/4 | teaspoon | thyme, dried | |
| 1/4 | teaspoon | salt | |
| 1 | pepper, freshly ground | ||
| 1 | qt | chicken stock, or canned chicken broth | |
| --- RED-WINE CROUTONS --- | |||
| 1/2 | each | french bread, loaf | |
| 5 | tablespoon | olive oil | |
| 1/4 | cup | wine, red | |
| 3 | oz | swiss cheese, thinly sliced | |
| 1/2 | cup | parmesan cheese, grated | |
Directions: | |||
| 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: Laddle soup into warm soup bowls and top with the croutons. Pass the parmesan cheese separately. | |||
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