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.
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
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.