Song of the Week of 1/29/99 ~ " Don't Ever Leave Me "


Recipe of the Week ~ " HeartFilled with Pain" - Garlic~Onion Soup with
" Red " Wine Croutons


I am one of the fortunate ones because I rarely, if ever, suffer from heartburn or indigestion. I polled some of my friends asking them which foods cause them to wake up in the morning with their "hearts filled with pain", and they responded,
" Anything with onions or garlic." Well, I knew I had the perfect recipe because this one melds the delicious flavors of garlic and onions (a double-whammy for those prone to heartburn) in a chicken broth, topped off with " RED " wine croutons that are covered with melted Swiss Cheese. Why are " red " wine croutons significant ? Well, as Patsy Cline would have told you, " Why ? Because RED is the color men like!"

Ingredients:


  • 2 lg cloves garlic
  • 5 Medium Onions
  • 2 1/2 tbs. Butter
  • 1/4 cup of Red Wine
  • 1/4 tsp Dried thyme
  • 1/4 tsp Salt
  • 1/4 tsp Freshly ground black pepper
  • 1 qt Chicken stock (or canned chicken broth)

    Red Wine Croutons


  • 1/2 Loaf French bread
  • 5 tbs. Olive oil
  • 1/4 cup 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 french 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.
    Makes 4 servings ~ This recipe is from the April 1989 edition of Cooks Magazine
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