Onion Soup With Bruschettes

Onion Soup With Bruschettes

Ingredients:
4 large onions
1 tablespoon flour
1 tablespoon butter
1 cup white wine cold
4 cups vegetable broth

Directions:
Spices:
1 teaspoon red pepper, a pinch of crushed dried thyme, ground pepper and salt to taste
For brochettes:
1 baguette, 1 clove of garlic, 2 tablespoons of olive oil, a pinch of crushed dried basil or
oregano, 1 teaspoon balsamic vinegar
Way of preparation:
Peel, wash and cut the onion into thin slices. Melt the butter in a suitable saucepan. Put the
onions to stew. Stir not to burn. When acquire a brownish color, add the flour and paprika.
Stir and add on trickle cold wine, broth, ground black pepper and salt to taste. Allow the
soup to cook over medium heat 15 minutes. Then add the thyme. Remove the pan from
the fire.
For brochettes:
Cut the baguette in slices. Rub them with the clove of garlic. Mix in a bowl the olive oil
vinegar and basil. Apply a light coating on the slices with this mixture. Bake them in the
oven at 392° F (200°C) until golden brown. Remove them and leave to cool.
Put on the bottom of bowls for soup 1-2 rolls. Pour over with hot soup and serve.
Combines with:
Vegetable salads and dishes (they may have added flour, noodles, macaroni, pasta, bread),
mushrooms, pizzas and pasta.
24. PUMPKIN SOUP
Ingredients for 4 servings: