2 tablespoons butter
1 large onion, finely chopped
3 teaspoons minced garlic
½ teaspoon oregano
1 cup White Grenache Wine
2-28 ounce cans Contadina crushed tomatoes
2-14 ounce cans chicken broth*
½ cup whole milk or heavy cream
salt and pepper to taste
Over low heat melt the butter, stir in garlic and brown the finely chopped onion. Add the wine and simmer 10-15 minutes. Add the tomatoes and broth. Stir well and simmer 1 hour or more. Add the cream during the last fifteen minutes and simmer slow-DO NOT BOIL!! Bake the croutons during this time.
*or make your own with 3 1/2 cups hot water and 3 teaspoons vegetable or chicken bouillon.
6 slices thick sourdough bread
butter, melted, enough to coat bread
½ cup Fontina Cheese
½ cup grated Parmesan Cheese
Preheat oven to 350 degrees. Place bread slices on oven rack and bake until dry and golden. Melt butter in flat bowl. Combine cheeses in flat bowl. Dip first in butter and the cheese mixture. Bake on cookie sheet 8-10 minutes until cheese is bubbly and melted. Float croutons on top of soup bowls just before serving.
Yields: 6 BOWLS
Time to make: 1½ hr