| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Italian |
April 1993 |
1 |
servings |
INGREDIENTS
| 1 |
|
Loaf of Italian bread |
| 4 |
|
Garlic cloves; sliced |
| 1/3 |
c |
Olive oil |
| 2 |
lb |
Large onions; (preferably white), |
|
|
; chopped fine |
| 3 |
tb |
Unsalted butter |
| 2 |
tb |
Vegetables oil |
| 4 |
lg |
Garlic cloves; minced |
| 3/4 |
c |
Dry vermouth or dry white wine |
| 7 |
c |
Chicken broth |
| 1 1/2 |
tb |
Angostura bitters |
| 3 |
c |
Finely chopped scallion; (about 3 bunches) |
INSTRUCTIONS
FOR THE GARLIC CROUTONS
FOR THE SOUP
Make the garlic croutons:
Preheat the oven to 325F. With a serrated knife remove the crust from the
bread, discarding it, and cut the bread into 3/4-inch cubes. In a shallow
baking pan arrange the bread cubes in one layer, bake them in the middle of
the oven, stirring occasionally, for 10 to 15 minutes, or until they are
golden, and transfer the croutons to a large bowl. In a skillet cook the
garlic in the oil over moderately low heat, stirring, until it is golden
and with a slotted spoon discard the garlic. Drizzle the oil over the
croutons, tossing to coat them well, and sprinkle the croutons with salt to
taste.
Make the soup:
In a kettle cook the onions in the butter and the oil over moderate heat,
stirring occasionally, for 25 to 30 minutes, or until they are soft and
pale golden, add the garlic, and cook the mixture for 3 minutes. Stir in
the vermouth and boil the mixture until most of the liquid is evaporated.
Add the broth, the bitters, and salt and pepper to taste and simmer the
soup for 5 minutes. The soup may be made up to this point 2 days in
advance, kept covered and chilled, and reheated. Stir in the scallion.
Serve the soup topped with the croutons.
Makes about 12 cups, serving 8.
Gourmet April 1993
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