Caramelized Onion And Parmesan Cheese Soup

Recipe Ingredients

2 tablespoons	30ml	Olive oil
2 cups	125g / 4.4oz	One-inch sliced onions
1/3 cup	78ml	Peeled garlic cloves - (abt 12 to 14)
2		Bay leaves
2 1/2 teaspoons	12ml	Salt
6		Peppermill turns fresh black pepper
2		Chicken stock
1 tablespoon	15ml	Minced garlic
1 teaspoon	5ml	Freshly-chopped basil
1 teaspoon	5ml	Freshly-chopped thyme
2 cups	292g / 10oz	Diced day-old French bread
1/2 cup	118ml	Heavy cream
1/2 cup	73g / 2.6oz	Grated Parmigiano-Reggiano cheese
		Parmesan Cheese Toast Points - see * Note
1 tablespoon	15ml	Finely-chopped parsley

Recipe Instructions

* Note: See the "Parmesan Cheese Toast Points" recipe which is included in this collection.

In a soup pot, heat the olive oil. When the oil is hot, add the onions, garlic cloves, and bay leaves. Season with salt and pepper. Saute the onion mixture until the onions are caramelized, about 7 minutes. Stir in the stock, minced garlic, basil, and thyme. Bring the liquid up to a boil. Reduce to a simmer and simmer for 40 minutes. Turn the heat up and whisk in the bread and cream. Continue whisking until the bread has dissolved into the soup, about 10 minutes. With a hand-held blender, puree the soup until smooth. Whisk in the Parmigiano-Reggiano cheese. Season with salt and pepper.

Ladle the soup into a shallow bowl. Place the Parmesan Cheese Toast Points around the bowl. Garnish with parsley.

This recipe yields 6 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2338 broadcast 05-18-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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