*  Exported from  MasterCook  *

                                     

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large         yellow onion -- thinly sliced
   1      teaspoon      olive oil
     1/2  cup           dry sherry or apple juice
   8      cloves        garlic -- minced (8 to 10)
     1/2  cup           minced red bell pepper
     1/3  cup           finely chopped carrot
                        Water
   4      cups          defatted stock
   2      tablespoons   coarsely chopped fresh parsley
                        Salt
                        Freshly ground black pepper
   1      Rounds        toasted French bread
                        Grated Parmesan cheese

Combine onion, oil and sherry in heavy 3-quart saucepan.    
Cook over medium heat, stirring frequently, 5 minutes.      
                                                            
Add garlic, red pepper and carrot. Reduce heat to low.      
Cover and cook 20 to 25 minutes, stirring occasionally,     
until onion is limp and lightly browned and garlic very     
soft and browned. Add water if needed by 1/4 cupfuls to     
prevent scorching.                                          
                                                            
Pour in stock and bring to a boil over high heat. Simmer,   
uncovered, 10 minutes, stirring. Add parsley, and salt and  
pepper to taste.                                            
                                                            
To serve: Float 1 toast round on top of each ovenproof bowl 
of soup. Sprinkle lightly with Parmesan cheese. Broil until 
cheese browns.                                              
                                                            
Yield: 4 to 6 servings.                                     
    

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