Ingredients
- 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
Directions
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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By bjtownsend
Wayne, ME
on November 04, 2012
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This soup is delicious but the recipe is a bit confusing. I could not figure out how to get 2 cups of onions sliced an inch thick....it would hardly be any! So I used about 4 small to medium onions which is all I had on hand. I sliced them about a half-inch thick. I was a bit skeptical about using so much garlic and then more later, but it was fine. Also, I caramelized the onions for much longer than the 7 minutes...maybe 15 minutes. They aren't supposed to get really brown, because the color of the finished soup is quite light. I removed the bay leaves before pureeing and also used fresh French bread. Next time I will cut back on the salt. This is a wonderful tasting soup for a first course. It is in my keeper binder.
By Chef Birdie
Jackson, Tennessee
on March 20, 2010
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This is one of the best soups I have even eaten! My sister and I made this as an appetizer for a large family party and served it in 4 oz. cups. Everyone (and I do mean everyone came back for 2nd and 3rds! We followed the recipe exactly and my only recommendation is to use a little bit less salt since the parmesan cheese is salty as well. Thank you Emeril for yet another amazing recipe!
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