CARAMELIZED ONION AND PARMESAN CHEESE SOUP

Caramelized onion and parmesan cheese soup image

Provided by Hag chef

Categories Onions

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

Previous Next

2 tablespoons olive oil
2 cups onions, 1 inch sliced
1/3 cup garlic, cloves,peeled (about 12 to 14)
2 bay leaves
2 teaspoons salt
1/2 teaspoon fresh ground black pepper
2 quarts chicken stock
1 teaspoon fresh basil, chopped
1 teaspoon fresh thyme, chopped
2 cups French bread, diced, day old
1/2 cup heavy cream
1/2 cup grated parmigiano-reggiano cheese
1 tablespoon fresh parsley, finely chopped

Steps:

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 for 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.