Recipe - Quick Garlic-Onion Soup With Red-Wine Crouton

GARLICONION SOUP
2 lg Garlic cloves
1 One half pound Onions (5 medium)
2 One half tablespoon Butter
One fourth cup Red wine
One fourth teaspoon Dried thyme
One fourth teaspoon Salt
One fourth teaspoon Freshly ground black pepper
1 qt Chicken stock (or canned
chicken broth)

REDWINE CROUTONS
One half Loaf French bread
5 tablespoon Olive oil
One fourth cup Red wine
3 ounce Swiss cheese, thinly cut or sliced up
2 ounce Grated Parmesan cheese (1/2
cup)

GARLICONION 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.

REDWINE CROUTONS: Cut the bread on the diagonal into four 1inch 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
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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini