Quick Garlic-onion Soup With Red-wine Crouton
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | French | Garlic, Soups | 4 | Servings |
INGREDIENTS
| 2 | Garlic cloves | |
| 1 1/2 | lb | Onions, 5 medium |
| 2 1/2 | T | Butter |
| 1/4 | c | Red wine |
| 1/4 | t | Dried thyme |
| 1/4 | t | Salt |
| 1/4 | t | Freshly ground black pepper |
| 1 | qt | Chicken stock, or canned |
| chicken broth | ||
| 1/2 | Loaf French bread | |
| 5 | T | Olive oil |
| 1/4 | c | Red wine |
| 3 | oz | Swiss cheese, thinly sliced |
| 2 | oz | Grated Parmesan cheese, 1/2 |
| cup |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 549
Calories From Fat: 340
Total Fat: 38.3g
Cholesterol: 58.3mg
Sodium: 1398.3mg
Potassium: 731.2mg
Carbohydrates: 27.1g
Fiber: 3g
Sugar: 12g
Protein: 23.4g