Bread And Onion Soup
Warm, comforting, and rich in flavor, this French Onion Soup is the ultimate dish for chilly evenings. Velvety caramelized onions mingle with fresh basil, savory broth, and a cheesy topping, creating a dish that is both satisfying and wholesome. With each spoonful, savor the depth of flavors and indulge in the heartwarming essence of this classic soup.
— Constant Cookbook
Ingredients
- 4 Tbs. (1/2 stick) unsalted butter
- 6 large yellow onions, thinly sliced
- 6 Tbs. chopped fresh basil
- 5 cups water, vegetable stock or chicken stock or
- canned broth
- Salt and freshly ground pepper, to taste
- 4 thick slices coarse country bread, preferably
- day-old, cut into 1-inch cubes
- 1/2 cup grated Parmigiano-Reggiano or
- shredded fontina cheese
Instructions
- In a large sauté pan over low heat, melt the butter. Add the onions and sauté very slowly, stirring often, until caramelized, about 45 minutes. The onions must be sweet and golden but not brown. Stir in 2 Tbs. of the basil and cook for 5 minutes to flavor the onions. Add the water, cover and simmer until the onions are quite tender, about 30 minutes more.
- Meanwhile, preheat an oven to 350°F.
- When the onion mixture is ready, season with salt and pepper and remove from the heat. Place individual ovenproof bowls on 1 or 2 baking sheets and evenly divide the bread cubes among them. Top with the hot onion mixture and then the cheese.
- Bake until the cheese melts and the soup is piping hot, 10 to 20 minutes. Garnish with the remaining 4 Tbs. basil and serve immediately.
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