Quick Garlic-onion Soup With Red-wine Crouton Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
GARLIC-ONION SOUP
2 large: Garlic cloves,
1 1/2 lbs: Onions, 5 medium
2 1/2 tbsp: Butter,
1/4 cup: Red wine,
1/4 tsp: Dried thyme,
1/4 tsp: Salt,
1/4 tsp: Freshly ground black pepper,
1 quart: Chicken stock, or canned chicken broth
RED-WINE CROUTONS
1/2 Loaf: French bread,
5 tbsp: Olive oil,
1/4 cup: Red wine,
3 ounce: Swiss cheese, thinly sliced
2 ounce: Grated Parmesan cheese, 1/2 cup
Directions:
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.
[Cooks magazine; April 1989]
Posted by Fred Peters Fidonet
COOKING echo
Source from luhu.jp
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.
[Cooks magazine; April 1989]
Posted by Fred Peters Fidonet
COOKING echo
Source from luhu.jp