Onion and Garlic Soup Recipe

From Dorothy McNett's Recipe Book.

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See Also: Garlic · Main Dishes · Soups

Onion and Garlic Soup

From Dorothy McNett's recipes at www.dorothymcnett.com. Instead of the croutons for a very unusual and fun soup serve with Chocolate Covered Potato Chips! (see recipe for Chocolate Covered Potato chips)

5 cups thinly sliced onions (white, yellow, or purple)
4 - 5 cloves garlic, sliced
1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
4 cups chicken or vegetable stock
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper

10 slices French bread, sliced about 1/4 inch thick
olive oil for brushing
Parmigiano-Reggiano cheese, grated
freshly snipped parsley

In a large sauté pan or Dutch oven, heat the butter and oil, and add the sliced onions and garlic. Reduce to medium heat and cook for about 20 minutes, stirring from time to time until limp and nicely browned. Add the stock, salt, and pepper and bring to a boil. Reduce and simmer 5 - 10 minutes to blend flavors. In meantime, brush each bread slice with the 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 the cheese and put back into the oven for the cheese to melt. To serve, top each bowl of soup with 2 of the crisp bread slices and garnish with snipped parsley. *(Or if using the Chocolate Covered Potato Chips simply serve them on a platter and let people munch on them while sipping on the soup. Sprinkle soup with some freshly grated Parmesan and snipped parsley.)

Recipe created 1997-01-22.

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