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Caramelized Onion And Toasted Bread Soup

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Ingredients
  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)
  Salt To Taste
Directions

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.

Recipe Summary

Method: 
Blending
Ingredient: 
Onion

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