Carmelized Onion & Parmesan Cheese Soup
Yield
4 servingsPrep
10 minCook
50 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
|
|
| 2 | cups |
onions
sliced |
|
| ⅓ | cup |
garlic cloves
|
|
| 2 | each |
bay leaves
|
*
|
| 2 ½ | teaspoons |
salt
|
|
| 6 | turns |
black pepper
|
*
|
| 2 | quarts |
chicken broth
|
*
|
| 1 | tablespoon |
garlic
minced |
|
| 1 | teaspoon |
basil
fresh, chopped |
*
|
| 1 | teaspoon |
thyme
fresh, chopped |
*
|
| 2 | cups |
bread, french baguette
day old, diced |
*
|
| ½ | cup |
heavy whipping cream
|
|
| ½ | cup |
Parmesan cheese
grated |
|
| 1 | tablespoon |
parsley leaves
finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 473 | ml |
onions
sliced |
|
| 79 | ml |
garlic cloves
|
|
| 2 | each |
bay leaves
|
*
|
| 13 | ml |
salt
|
|
| 6 | turns |
black pepper
|
*
|
| 2 | quarts |
chicken broth
|
*
|
| 15 | ml |
garlic
minced |
|
| 5 | ml |
basil
fresh, chopped |
*
|
| 5 | ml |
thyme
fresh, chopped |
*
|
| 473 | ml |
bread, french baguette
day old, diced |
*
|
| 118 | ml |
heavy whipping cream
|
|
| 118 | ml |
Parmesan cheese
grated |
|
| 15 | ml |
parsley leaves
finely chopped |
|
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.
