Casa
Martin
Cookbook
Onion & Wine Soup
This is really two recipes for the price of one as the use of red onions and red wine in place of their white counterpart is equally good and possibly even more interesting. Cheese topped croutes baked in the oven can be served with this or for lunch on a cold day accompany with some fried cheese sandwiches (qv).
500g Onions, thickly sliced
1 tbsp Olive Oil
200 ml dry white Wine
200 ml chicken stock/water
1 Clove
2 slices Bread, cubed
1 clove Garlic, crushed
25g Butter
Grated strong Cheese (gruyere, parmesan or Sao Joao)
Fry onion in oil until soft but not coloured. Add the wine and clove and simmer to reduce by ¼. Add stock and season cover and simmer for ½ hr.
Make croutons with the cubed bread, butter and garlic and use to top the soup. Serve with grated cheese at table.