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Carmelized Onion and Parmesan Cheese Soup

 

17

Yield

4

servings

Prep

10

min

Cook

50

min

Ready

60

min

Trans-fat Free
 

Ingredients

30 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.

 

* not incl. in nutrient facts

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Nutrition Facts

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

 

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