Recipe: Quick Garlic-Onion Soup with Red-Wine Croutons

QUICK GARLIC-ONION SOUP WITH RED-WINE CROUTONS

1 1/2 lb onions (5 medium)
2 1/2 tbsp butter
2 large garlic cloves, minced
1 quart chicken stock (or canned chicken broth)
1/2 cup red wine, divided use
1/4 tsp dried thyme
1/4 tsp salt
1/4 tsp freshly ground black pepper
RED-WINE CROUTONS:
1/2 loaf French bread
5 tbsp olive oil
3 oz Swiss cheese, thinly sliced
2 oz Grated Parmesan cheese (1/2 cup)

TO MAKE THE GARLIC-ONION SOUP:
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 chicken stock, 1/4 cup red wine, thyme, salt, and pepper,. Bring to a boil. Cover, reduce heat, and simmer to blend flavors, about 5 minutes.

TO MAKE THE 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 remaining 1/4 cup red wine and remaining 2 tablespoons 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.

TO SERVE:
Ladle soup into warm soup bowls and top with the croutons. Pass the Parmesan cheese separately.

Makes 4 servings
Source: COOKS magazine, APRIL 1989