Title: Quick garlic-onion soup with red-wine crouton
 Categories: Soups, Garlic
      Yield: 4 Servings
 
MMMMM---------------------GARLIC-ONION SOUP--------------------------
      2 lg Garlic cloves
  1 1/2 lb Onions (5 medium)
  2 1/2 tb Butter
    1/4 c  Red wine
    1/4 ts Dried thyme
    1/4 ts Salt
    1/4 ts Freshly ground black pepper
      1 qt Chicken stock (or canned
           -chicken broth)

MMMMM---------------------RED-WINE CROUTONS--------------------------
    1/2    Loaf French bread
      5 tb Olive oil
    1/4 c  Red wine
      3 oz Swiss cheese, thinly sliced
      2 oz Grated Parmesan cheese (1/2
           -cup)
 
  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