Caramelized Onion and Parmesan Cheese Soup
From geckofiend 16 years agoIngredients
- 2 tablespoons olive oil shopping list
- 2 cups 1-inch sliced onions shopping list
- 1/3 cup peeled garlic cloves, (about 12 to 14) shopping list
- 2 bay leaves shopping list
- 2 1/2 teaspoons salt shopping list
- 6 turns fresh black pepper shopping list
- 2 quarts chicken stock shopping list
- 1 tablespoon minced garlic shopping list
- 1 teaspoon fresh chopped basil shopping list
- 1 teaspoon fresh chopped thyme shopping list
- 2 cups diced day old French bread shopping list
- 1/2 cup heavy cream shopping list
- 1/2 cup grated parmigiano-reggiano cheese shopping list
- 1 tablespoon finely chopped parsley shopping list
How to make it
- In a soup pot, heat the olive oil.
- When the oil is hot, add the onions, garlic cloves, and bay leaves.
- Season with salt and pepper.
- Saute the onion mixture until the onions are caramelized, about 7 minutes.
- Stir in the stock, minced garlic, basil, and thyme.
- Bring the liquid up 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 fro about 10 minutes.
- With a hand-held blender, puree the soup until smooth.
- Whisk in the Parmigiano-Reggiano cheese and parsley.
- Season with salt and pepper.
People Who Like This Dish 4
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