Ingredients

• 2 tbsp - olive oil
• 2 cups - sliced onions
• 1/3 cup - 12-14 garlic cloves, peeled
• 2 - bay leaves
• 2.5 tsp - salt
• 6 turns - fresh black pepper
• 2 quarts - chicken stock
• 1 tbsp - fresh chopped basil
• 1 tbsp - coriander
• 2 cups - day-old bread, diced
• 1/2 cup - heavy cream (malai)
• 1/2 cup - grated Parmigiano-Reggiano cheese
• 1 tbsp - Parsley, finely chopped

How to Make Onion and Parmesan Cheese Soup

• Heat olive oil in a soup pot.
• 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 caramelised (about 7 minutes).
• Stir the stock, minced garlic and basil. Bring the liquid to boil. Reduce to a simmer for 40 minutes.
• Turn the heat up and whisk in the bread, coriander and heavy 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 and parsley.
• Season with salt and pepper.