Onion and Garlic Soup Recipe

Ingredients

5 cups thinly sliced yellow onions
3 cloves garlic - sliced
1 tbsp. unsalted butter
2 tbsp. Extra Virgin Olive Oil
4 cups Chicken or Vegetable stock
1/2 tsp. Fine Sea Salt
1/4 tsp. freshly ground White pepper
10 slices French bread - sliced about 1/4" thick
olive oil for brushing
Parmigiano-Reggiano cheese - grated

Preparation

Step 1

In a large sauce pan or Dutch oven, heat the butter and oil. Add the sliced onions and garlic. Reduce to medium-low heat and cook for about 1 hour, stirring from time to time until limp and nicely browned. Add stock, salt, pepper and bring to a boil. Reduce to low, cover and simmer 30 minutes.

In the meantime, brush each breach slice with olive oil. Preheat oven to 400 degrees and bake them on a baking sheet until both sides are brown - about 6-8 minutes. Remove and sprinkle with cheese and put back into the oven for the cheese to melt. To serve, top each bowl of soup with 2 of the croutons