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1. Add chicken and beef stock to stockpot. Heat over medium heat.
2. Add onions and simmer until translucent.
3. Strain stock into large bowl. Reserve onions in strainer.
4. Transfer stock back to stockpot. Heat over low heat.
5. Add olive oil to skillet. Transfer onions to skillet. Stirring frequently, sauté until golden brown, about 8 minutes.
6. Stir in minced garlic. Sauté 2 minutes.
7. Spoon onion and garlic into stockpot.
8. Simmer 20 minutes.
9. De-glaze the skillet with wine.
10. Reduce wine mixture over low heat until volume is reduced by half.
11. Stir wine mixture into soup.
12. Season with salt and pepper.
To Serve:
1. Toast bread slices under broiler.
2. Sprinkle warm bread slices with Parmesan cheese.
3. Garnish with fresh parsley.
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