Red Onion, Red Wine Soup With Parmesan Bruschetta |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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A delicious warming soup, this recipe is easy to make and only uses one pan! Ingredients:
3 cups red wine |
1 sprig fresh thyme |
2 ounces butter |
4 tablespoons olive oil |
8 red onions, sliced |
4 garlic cloves, chopped |
2 teaspoons tomato paste |
4 cups chicken broth |
2 tablespoons balsamic vinegar |
1 teaspoon ground cinnamon |
4 slices country bread |
5 ounces mozzarella cheese |
extra virgin olive oil, for drizzling |
2 ounces freshly grated parmesan cheese |
Directions:
1. In a large pan heat the red wine, bring to the boil, lower the heat and reduce by half. Add the tomato paste, chicken broth and a few sprigs of thyme. Stir and leave to one side.
2. In a hot pan melt the butter with the olive oil. Add the red onions and garlic and cook gently over a medium heat until the onions are sweet and tender - this will take at least half an hour. Stir occasionally.
3. Add the reduced wine mixture to the onions and simmer for 15 minutes.
4. Make the bruschetta:.
5. Drizzle extra virgin olive oil over the bread.
6. Sprinkle with a liberal layer of grated parmesan and mozzarella and place under the broiler to brown.
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