| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | French | 1 | Servings | |
INGREDIENTS
| 1 | T | Olive oil |
| 1 | Maui onions, or vidalia | |
| sliced thin up to 2 | ||
| 2 | Cloves garlic minced | |
| 16 | oz | Chicken stock |
| 4 | French bread slices, 1/4 x | |
| 21/2 inches | ||
| 2 | oz | Goat cheese, chevre is |
| fine up to 3 | ||
| 2 | Sundried tomatoes | |
| 1 | t | Fresh minced basil |
| Grated fresh parmesian | ||
| cheese |
INSTRUCTIONS
place oil in a pot over med-high heat. add onions and garlic, saute'till onions are light brown. Add stock, lower heat and simmer for 30 minutes. Season w/ salt & pepper. Preheat broiler. Toast bread slices till light brown. Mix goat cheese, s.d.tomatoes, basil in a bowl. Spread mixture on one side of toast. Assemble: Place soup in 2 bowls. Place 2 crostinis on top. Cover with Parmesian cheese and place under broiler till cheese bubbles and starts to turn brown. Variations: Add some dry sherry and fresh thyme when you simmer your soup. Posted to bbq-digest by Kit Anderson <kitridge@bigfoot.com> on Dec 06, 1998, converted by MM_Buster v2.0l.
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