Caramelized Onion And Toasted Bread Soup
|Sandwich bread slices||3 , cut into 1-inch squares|
|Unsalted butter||3 Tablespoon|
|White onions||2 Large, thinly sliced|
|Water||1 1⁄2 Cup (24 tbs)|
|Whole milk||4 1⁄2 Cup (72 tbs)|
|Ground pepper||To Taste|
|Dip||1 Tablespoon (For Garnish)|
1. Preheat the oven to 350° Spread the bread squares on a baking sheet and toast for about 10 minutes, until golden.
2. Meanwhile, melt the butter in a large skillet. Add the onions, cover and cook over moderate heat, stirring, until softened, about 5 minutes. Reduce the heat to moderately low and cook uncovered until the onions are deeply golden. 30 minutes. Stir in 2 to 3 tablespoons of water a few times during cooking to deglaze the pan.
3. Add the toasted bread, the milk and the 1 1/2 cups of water to the skillet and bring to a boil, scraping up any browned bits. Simmer over very low heat just until the bread is very soft, about 5 minutes. Transfer to a blender and puree until smooth.
4. Transfer the soup to a saucepan and bring to a simmer. Season with salt and pepper and pour into bowls. Garnish with creme fraiche and chives and serve.