Search
by Ingredient

Carmelized Onion & Parmesan Cheese Soup

Empty starEmpty starEmpty starEmpty starEmpty star

Your rating

Recipe

 

Yield

4 servings

Prep

10 min

Cook

50 min

Ready

60 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
2 tablespoons olive oil
Camera
2 cups onions
sliced
Camera
cup garlic cloves
Camera
2 each bay leaves
* Camera
2 ½ teaspoons salt
Camera
6 turns black pepper
* Camera
2 quarts chicken broth
* Camera
1 tablespoon garlic
minced
Camera
1 teaspoon basil
fresh, chopped
* Camera
1 teaspoon thyme
fresh, chopped
* Camera
2 cups bread, french baguette
day old, diced
* Camera
½ cup heavy whipping cream
Camera
½ cup Parmesan cheese
grated
Camera
1 tablespoon parsley leaves
finely chopped
Camera

Ingredients

Amount Measure Ingredient Features
3E+1 ml olive oil
Camera
473 ml onions
sliced
Camera
79 ml garlic cloves
Camera
2 each bay leaves
* Camera
13 ml salt
Camera
6 turns black pepper
* Camera
2 quarts chicken broth
* Camera
15 ml garlic
minced
Camera
5 ml basil
fresh, chopped
* Camera
5 ml thyme
fresh, chopped
* Camera
473 ml bread, french baguette
day old, diced
* Camera
118 ml heavy whipping cream
Camera
118 ml Parmesan cheese
grated
Camera
15 ml parsley leaves
finely chopped
Camera

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

Comments


 

 

Nutrition Facts

Serving Size 124g (4.4 oz)
Amount per Serving
Calories 29868% 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?
 

    Email this recipe