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Peppery Chicken Curry
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Sweet Onion & Bread Soup
Borrowing another Delicious magazine recipe. Hope they don’t mind. Somehow I doubt it; it’s only recipe plagiarism when you make someone else’s recipes and don’t reveal the source, isn’t it? I’m a sucker for their magazine, though I must admit I don’t cook a lot of their recipes. They’re too fancy for me and for everyday cooking. I mainly drool over the gorgeous photography.
But that somewhat changed. I knew I had to make this soup the moment I laid eyes on the recipe. I mean, seriously… they’re onions for Pete’s sake! What was I supposed to do? It’s stronger than I am. Much stronger.
Ingredients:
8 oz sourdough bread (or any other dense, dark bread)
3 large sweet onions
3 large garlic cloves (or 5 medium ones)
2 1/2 cups chicken broth
1 tsp dried thyme
1 cup milk
3 oz butter
Directions:
Cube the bread. I didn’t remove the crusts, but feel free to.
Peel the onions. Cut them in half and slice them. Slices shouldn’t be too thin.
Grate the garlic.
I’m using chicken bouillon cubes for this, but I’m sure vegetable cubes will work fine as well.
Heat half the butter in a skillet, toss the bread cubes in there and cook until crispy and brown.
At the same time heat the remaining butter in a different pan and cook the onions, garlic and a tsp fresh or dried thyme for 20 to 30 minutes.
Get yourself a cup of milk.
And as soon as the bread cubes are all brown and crispy…
…pour the milk all over them and turn off the heat. The bread will soak up all the milk.
Pour the chicken broth in with the onions. Add the bread cubes and gently simmer the soup for about 10 minutes.
Season with salt and pepper to taste.
Serve in pretty bowls, garnished with a dollop sour cream and grilled cheese sandwiches on the side. This was fabulous! Rich, warm, slightly sweet and savory all at the same time. Can definitely see myself eating this after a long windy beach walk.
Kay’s Recipe Card
Click here for printable size.
Kay that looks absolutely gorgeous. Well done! (I love Delicious magazine!)
This looks great! I just received some mini crocottes from Le Creuset, this is a perfect recipe springboard:) I was thinking a french onion soup would be a great way to break them in!
Thanks Kay!
Im looking forward to making lots of soups this fall.. this will certainly be one of them!YUM. Figtreeapps
We’re getting our first cool temperatures of the Fall with the high tomorrow only 70 degrees. This soup would be perfect for a cool day like that. Also, love those soup bowls.
This looks SO good!
Absolutely perfect for stormy fall days. I am addicted to your blog, recipes and photography! Read it religiously every day.
Looks wonderful….I’d have to cover it with a slice of provolone or swiss and put it under the broiler for a couple of minutes! Still looks very tasty with or without cheese!
Wow, I have to make this soup. I love the idea of using the bread to thicken the soup. I can’t wait to try!!!
Looks so yum!
loveit
WOW this looks very good… glad you shared it! And OOO my fave printable recipe style! ;)
I made this, not bad. I added some heavy cream, about 1oz, once it was all together. Because the Thyme was a little over powering.
Just made this soup and it is delicious. Thanks for sharing!
Woah. I love a good soup anytime!
Erg lekker! As usual!!! I made it with just a pinch of fresh thyme and added some extra vegetable broth. I wish I’d seen that reader’s comment about melting the cheese on top. That sounds good and it does taste just like French onion soup, but vegetarian! I’ve been looking for a recipe like this for a long time and now I’ve finally found it. I’ve also discovered that I love that Eifler bread. Makes a damn tastey grilled cheese! Dank je wel!
I am with you on this one- I must make this one soon. Perfect for the cool weather that is coming our way! Will bookmark now to remind myself.
this soup is great. I added some parmesan cheese to the broth and I think I’m going to add in some potatoes or something. The broth is just a little too thin and the thyme is a little overpowering. We’ll see what happens!
BMJZYm I bookmarked this link. Thank you for good job!
yum
What a yummy soup! I am eating it right now on a rainy day. I used soy milk and doubled the recipe and it doesn’t look like yours but it is ABSOLUTELY wonderful! Thank you thank you thank you!
LOVED this recipe, couldn’t wait to try it, and it was a HIT for my boyfriend, and dad for dinner last night. A last minute Caprese salad went perfect with it. Funny story….my boyfriend is a witness to how addicted i am to this website :)…His favorite saying is “Are you looking at FoodPorn again?”…I have to admit I am getting a little OCD at checking the website to make sure I don’t miss anything! Thank you for what you do, and how you do it!
I made this soup last weekend, and we really enjoyed it. I added an extra 1/2 cup of broth because the bread thickened the soup a little too much, but other than that I followed the recipe exactly.
I was a little worried while the onions were cooking because the smell was pretty strong, but I didn’t think the flavor was too overpowering once it was done.
Will definitely make again.
Amazing!!!
I love the fact that you are Dutch (and I am not but I live in Amsterdam) and it makes it very easy for me to find the same ingredients :)
Cheers and Greets
Love your site
I just made this soup and it is delicious. I used pumpernickel bread but I think next time I think I will find a good dense German bread. Definitely a keeper. Thanks for sharing.
Thanks for sharing the whole method. Definitely helpful.