Crouton-Topped Garlic Soup

By amt2mf

Nutrition Facts: 1 serving equals 570 calories, 46 g fat (22 g saturated fat), 111 mg cholesterol, 804 mg sodium, 29 g carbohydrate, 2 g fiber, 12 g protein.

Ingredients

• Croutons:
• 20 peeled garlic cloves
• 1 T olive oil
• 2 large onions, halved and sliced
• 2 T butter
• 2 1/2 c chicken stock
• 1 T minced fresh thyme or 1 t dried
• 1 bay leaf
• 1 c heavy whipping cream
• 2 c cubed sourdough bread, crust removed
• 2 T olive oil
• 1 t minced fresh rosemary or 1/4 t dried
• 1/4 t salt
• 1/8 t pepper
• Toppings:
• 1/2 c shredded gruyere or swiss cheese
• 2 T minced fresh parsley

Preparation

Step 1

1. In a small skillet, cook garlic in oil over low heat for 3-5 min or until golden brown. Remove from 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 min 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 min 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 15×10×1 baking pan. Bake at 400 for 15-20 min or until golden brown, stirring occasionally.

4. Divide soup among four bowls. Top with croutons, cheese, and parsley.