|1||x||black pepper||freshly ground*|
|1||quart||chicken broth||or canned chicken broth*|
|3||ounces||swiss cheese||thinly sliced|
|1/2||cup||parmesan, parmigiano-reggiano cheese, grated||grated|
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 sauté 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 sauté 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: Laddle soup into warm soup bowls and top with the croutons. Pass the parmesan cheese separately.
First published: 1996-01-27 last updated: 2014-03-12
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