Caramelized Onion and Parmesan Soup

Total Time:
1 hr 25 min
15 min
1 hr 10 min

6 servings

  • 2 tablespoons olive oil
  • 2 cups 1-inch sliced onions
  • 1/3 cup peeled garlic cloves, (about 12 to 14)
  • 2 bay leaves
  • 2 1/2 teaspoons salt
  • 6 turns fresh black pepper
  • 2 quarts chicken stock
  • 1 tablespoon minced garlic
  • 1 teaspoon fresh chopped basil
  • 1 teaspoon fresh chopped thyme
  • 2 cups diced day old French bread
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmigiano-Reggiano
  • 1 tablespoon finely chopped parsley
  • 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 cook 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 blend, puree the soup until smooth. Whisk in the Parmigiano-Reggiano and parsley. Season with salt and pepper.

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