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

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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