Onion and Parmesan Cheese Soup

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Total Time:
60-90 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Technique: Boil Recipe
Difficulty: Medium

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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.

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