← All recipes

Quick Garlic-Onion Soup With Red-Wine Crouton

Quick Garlic-Onion Soup With Red-Wine Crouton comes together with Butter, Salt, Freshly Ground Black Pepper, Chicken Stock Or Canned, and Olive Oil. Scale it up or down for the number of people at the table.

Ingredients

• 2 1/2 tbsp
• 1/4 tsp
• 1/4 tsp
• 1 qt
• 5 tbsp
• 3 oz
• 2 oz

Method (preview)

1. 1

   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.

2. 2

   Add garlic and onions; cover and cook over medium heat, stirring occasionally, until onions soften, about 8 minutes.

3. 3

   Uncover and saute until golden, about 5 minutes longer.

4. 4

   Add thyme, salt, pepper, and chicken stock.

5. 5

   Bring to a boil.

6. 6

   Cover, reduce heat, and simmer to blend flavors, about 5 minutes.

7. 7

   RED-WINE CROUTONS: Cut the bread on the diagonal into four 1-inch thick slices.

8. 8

   Heat 3 tablespoons of the oil in a large skillet.

9. 9

   Add the bread and saute on both sides until light brown, about 2 minutes.

10. 10

    Drizzle the wine and remaining oil over the croutons and top them with the cheese slices.

11. 11

    Cover and cook over medium heat until the cheese melts, 2 to 3 minutes.

12. 12

    [Cook’s magazine; April 1989]