| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | French | Soups, Garlic | 4 | Servings |
INGREDIENTS
| 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) |
| 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) |
| [Cook's magazine; April 1989] | ||
| Posted by Fred Peters Fidonet COOKING |
INSTRUCTIONS
GARLIC-ONION SOUP RED-WINE CROUTONS 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. echo From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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