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Carmelized Onion & Parmesan Cheese Soup

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Submitted by durances

YIELD

4 servings

PREP

10 min

COOK

50 min

READY

60 min

Ingredients

2 3E+1
TABLESPOONS ML OLIVE OIL
2 473
CUPS ML ONIONS
sliced
79
CUP ML GARLIC CLOVES
2 2
EACH EACH BAY LEAVES *
2 ½ 13
TEASPOONS ML SALT
6 6
TURNS TURNS BLACK PEPPER *
2 2
QUARTS QUARTS CHICKEN BROTH *
1 15
TABLESPOON ML GARLIC
minced
1 5
TEASPOON ML BASIL
fresh, chopped *
1 5
TEASPOON ML THYME
fresh, chopped *
2 473
CUPS ML BREAD, FRENCH BAGUETTE
day old, diced *
½ 118
½ 118
CUP ML PARMESAN CHEESE
grated
1 15
TABLESPOON 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 124g (4.4 oz)
Amount per Serving
Calories 298 68% from fat
 % Daily Value *
Total Fat 23g 35%
Saturated Fat 10g 52%
Trans Fat 0g
Cholesterol 55mg 18%
Sodium 1853mg 77%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 5%
Sugars g
Protein 20g
Vitamin A 11% Vitamin C 16%
Calcium 20% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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