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Red Onion, Red Wine Soup With Parmesan Bruschetta

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“A delicious warming soup, this recipe is easy to make and only uses one pan!”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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