Bread And Onion Soup

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* Exported from MasterCook *

 

Bread And Onion Soup

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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4 tablespoons (1/2 stick) unsalted butter

6 large yellow onions -- thinly sliced

6 tablespoons 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

 

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 degrees 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 basil and serve.

 

Source:

" www.williams-sonoma.com "

Copyright:

" Adapted from Williams-Sonoma Lifestyles Series, Soup for Supper,by

Joyce Goldstein (Time-Life Books, 1998). "

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Per Serving (excluding unknown items): 43 Calories; trace Fat (3.7%

calories from fat); 1g Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg

Cholesterol; 9mg Sodium. Exchanges: 1 1/2 Vegetable.

 

NOTES : Good-quality coarse country bread is essential for making

this soup. Ideally, the bread should be a day old, as a

drier loaf will absorb more liquid.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0