Name: Onion Soup with Parmesan-Garlic Toast
Prep time: 30 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 2 tbsp. stick butter or margarine; 4 lb. medium onions, halved; 2 tbsp. minced garlic; 1/2 tsp. salt; 1/2 tsp. Pepper; 1 c. dry white wine; 4 can chicken broth (about 7 cups); 2 large Yukon gold or all-purpose potatoes; 1 c. water; 1 tbsp. olive oil; 4 large shallots or 1 medium onion; Parmesan-Garlic Toast (recipe follows); 1/4 c. finely shredded Parmesan cheese; 3 tbsp. chopped fresh parsley

Step 1Melt butter in a large Dutch oven or soup pot over medium heat. Stir in onions, cover and cook 10 minutes or until onions become limp, stirring occasionally. Uncover and cook 25 minutes, stirring occasionally, until golden brown.

Step 2Stir in garlic, salt and pepper. Cook 1 minute. Add wine, chicken broth, potatoes and water. Bring to a boil, reduce heat, cover and simmer 25 minutes or until potatoes are soft.

Step 3Meanwhile heat oil in a large nonstick skillet. Add shallots and sauté over medium heat until lightly browned, about 5 minutes. Remove to paper towels to drain.

Step 4Let soup cool about 45 minutes, then purée in batches in a blender or food processor until smooth. Return to pot to heat through.

Step 5To serve: Ladle hot soup into bowls. Top each serving with 3 toasts; sprinkle with shallots, Parmesan cheese and parsley.

Step 6Heat oven to 350°F. Wrap 6 large cloves garlic tightly in foil. Bake 30 minutes until soft. Let cool. Squeeze garlic from skins into a small bowl, then mash with a fork. Add 2 tablespoons olive oil and 1⁄2 cup finely shredded Parmesan cheese. Stir until blended. Spread a thin layer on one side of 36 thin slices French bread. Place garlic side up on a cookie sheet. Bake 10 minutes or until crisp and lightly toasted.

Onion Soup with Parmesan-Garlic Toast

Ingredients

Directions

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