Ingredients
- CROUTONS:
- 20 garlic cloves, peeled
- 1 tablespoon olive oil
- 2 large onions, halved and sliced
- 2 tablespoons butter
- 2-1/2 cups reduced-sodium chicken broth
- 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup heavy whipping cream
- 2 cups cubed sourdough bread, crusts removed
- 2 tablespoons olive oil
- 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- TOPPINGS:
- 1/2 cup shredded Gruyere or Swiss cheese
- 2 tablespoons minced fresh parsley
Preparation
Step 1
1) In a small skillet, cook garlic in oil over low heat for 3-5 minutes or until golden brown. Remove from the heat; set aside.
2) In a Dutch oven over medium-high heat, cook onions in butter until softened. Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until deep golden brown. Add the broth, thyme, bay leaf and reserved garlic. Bring to a boil. Reduce heat; cover and simmer for 20 minutes to allow flavors to blend. Stir in cream; heat through. Discard bay leaf.
3) For croutons, place bread in a small bowl. Combine the oil, rosemary, salt and pepper; drizzle over bread and toss to coat. Place in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 15-20 minutes or until golden brown, stirring occasionally.
4) Divide soup among four bowls. Top with croutons, cheese and parsley.