Quick Garlic-Onion Soup with Red-Wine Croutons
Add some sophistication to your dinner in a hurry with this savory soup that will have you licking your spoon!
Yield
4 servingsPrep
20 minCook
25 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
garlic
cloves |
|
| 5 | each |
onions
|
|
| 2 ½ | tablespoons |
butter
|
|
| ¼ | cup |
wine
red |
*
|
| ¼ | teaspoon |
thyme
dried |
*
|
| ¼ | teaspoon |
salt
|
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | quart |
chicken broth
or canned chicken broth |
*
|
| ½ | each |
french bread
loaf |
*
|
| 5 | tablespoons |
olive oil
|
|
| ¼ | cup |
wine
red |
*
|
| 3 | ounces |
swiss cheese
thinly sliced |
|
| ½ | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
garlic
cloves |
|
| 5 | each |
onions
|
|
| 38 | ml |
butter
|
|
| 59 | ml |
wine
red |
*
|
| 1.3 | ml |
thyme
dried |
*
|
| 1.3 | ml |
salt
|
|
| 1 | x |
black pepper
freshly ground |
*
|
| 0.9 | l |
chicken broth
or canned chicken broth |
*
|
| 0.5 | each |
french bread
loaf |
*
|
| 75 | ml |
olive oil
|
|
| 59 | ml |
wine
red |
*
|
| 86.7 | ml/g |
swiss cheese
thinly sliced |
|
| 118 | ml |
Parmesan cheese
grated |
|
Directions
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.
