Preheat the grill to medium-high and line a baking sheet with foil. Pour in the wine and boil for 2-3 minutes, to allow the alcohol to evaporate. Then add the stock and the herbs and bring back to the boil. Simmer over medium-high heat for 8-10 minutes, or until slightly reduced. Meanwhile, make the croûtes.. Ingredients: For the soup: 50g butter. One tablespoon of olive oil. Six large white onions, thinly sliced. One and a half tablespoons of caster sugar
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3. Preheat the barbecue to medium-high. Italian-chicken-and-penne. 4. Pour in the wine and bubble for 2-3 minutes to permit the liquor to vanish. Add the stock and spices, then, at that point, bring back up to the bubble and stew over a medium-high hotness for 8-10 minutes. 5. In the interim, make the croûtes.. Cut the celery stalks into uniformly sized pieces, between an inch and 1.5 inches in length. Since the soup will be pureed afterward, accuracy is not as important. Just make sure it cooks through evenly. Cook the oil in a large soup pot over medium heat. Cook the onion until it’s tender, then add it.
