Tuesday, March 18, 2014

Sweet Onion & Bread Soup

I wanted to use up the soda bread I made on St. Patrick's day, so when I saw this, I knew I would be making it but I wasn't sure about how it would taste. It was really good!  The toasty flavor of the bread, the sweetness of the onion and the light seasoning made for a yummy, filling soup. 

Sweet Onion & Bread Soup

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 don't need be too thin.

mince or press the garlic.

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.

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.

Add salt and pepper to taste.

Top with a dollop of sour cream

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