Ingredients Jump to Instructions ↓

  1. 2 lg Garlic cloves

  2. 1 1/2lb Onions (5 medium)

  3. 2 1/2tb Butter

  4. 1/4ts Dried thyme

  5. 1/4ts Salt

  6. 1/4ts Freshly ground black pepper

  7. 1 qt Chicken stock (or canned -chicken broth) RED-WINE CROUTONS:

  8. 1/2 Loaf French bread

  9. 5 tb Olive oil

  10. 1/4c Red wine

  11. 3 oz Swiss cheese, thinly sliced

  12. 2 oz Grated Parmesan cheese (1/2 -cup)

Instructions Jump to Ingredients ↑

  1. + Directions : GARLIC-ONION SOUP: 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. Makes 4 servings [COOKS; APRIL 1989] Posted by Fred Peters.


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