Red Onion, Red Wine Soup With Parmesan Bruschetta

• 3 cups red wine
• 1 sprig fresh thyme
• 2 ounces butter
• 4 tablespoons olive oil
• 8 red onions, sliced
• 4 garlic cloves, chopped
• 2 teaspoons tomato paste
• 4 cups chicken broth
• 2 tablespoons balsamic vinegar
• 1 teaspoon ground cinnamon
• 4 slices country bread
• 5 ounces mozzarella cheese
• extra virgin olive oil, for drizzling
• 2 ounces freshly grated parmesan cheese

1. In a large pan heat the red wine, bring to the boil, lower the heat and reduce by half.
2. Add the tomato paste, chicken broth and a few sprigs of thyme.
3. Stir and leave to one side.
4. In a hot pan melt the butter with the olive oil.
5. 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.
6. Stir occasionally.
7. Add the reduced wine mixture to the onions and simmer for 15 minutes.
8. Make the bruschetta:.
9. Drizzle extra virgin olive oil over the bread.
10. Sprinkle with a liberal layer of grated parmesan and mozzarella and place under the broiler to brown.

red wine, thyme, butter, olive oil, red onions, garlic, tomato paste, chicken broth, balsamic vinegar, ground cinnamon, country bread, mozzarella cheese, extra virgin olive oil, parmesan cheese

Taken from www.food.com/recipe/red-onion-red-wine-soup-with-parmesan-bruschetta-226252 (may not work)