Carmelized Onion & Parmesan Cheese Soup
Submitted by durances
Caramelized onion and Parmesan cheese soup pureed silky smooth with day-old baguette and cream. A rich, velvety twist on classic French onion soup.
YIELD
4 servingsPREP
10 minCOOK
50 minREADY
60 minThis onion soup takes a different path than the classic French version. Instead of floating a crouton on top, day-old baguette gets whisked directly into the broth and dissolved, creating a thick, velvety body without any flour or roux. Then it all gets pureed smooth and finished with Parmigiano-Reggiano and cream.
The caramelized onions and a generous ⅓ cup of whole garlic cloves cook together until deeply golden, building a sweet, savory foundation. A second hit of minced garlic goes in with the stock, fresh basil, and thyme, so you get both a mellow, roasted garlic sweetness and a sharper, fresher garlic punch in the finished soup.
The Parmesan gets whisked in at the very end. It adds a salty, nutty richness and a subtle graininess that gives the otherwise smooth soup some character.
Chef Tips
- Let the onions truly caramelize, not just soften. They should be deep amber and jammy. Rushed onions taste harsh and will not give you the sweetness the soup depends on.
- Use stale, day-old baguette. Fresh bread absorbs too much liquid and turns the soup gummy instead of silky.
- Puree thoroughly with an immersion blender until completely smooth. Any bread chunks left behind create an unpleasant, pasty texture.
- Add the Parmesan off the heat and whisk until melted. High heat can make the cheese seize into rubbery strings.
Variations
- Swap the Parmesan for Gruyère for a more traditional French onion flavor profile.
- Stir in a tablespoon of sherry vinegar before serving to brighten the sweetness.
- Top each bowl with a drizzle of truffle oil for an indulgent finish.
Ingredients
Directions
In a soup ot, heat the olive oil.
When tthe oil is hot, add the onions, garlic cloves, and bay leaves.
Season with salt and pepper.
Sauté the onion mixture until the onions are caramelized, about 7 minutes.
Stir in the stock, minced garlic, basil, and thyme.
Bring the liquid to a boil.
Reduce to a simmer and simmer for 40 minutes.
Turn the heat up and whisk in the bread and cream.
Continue whisking until the bread has dissolved into the soup for about 10 minutes.
With a hand-held blender, purée the soup until smooth.
Whisk in the Parmigiano-Reggiano cheese and parsley.
Season with salt and pepper.
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