Imagine this traditional Spanish soup: Sautéed onions and garlic swimming in hot chicken broth, and a piece of crispy toast topped with melted cheese floating on the onions. Just what you needed on a cold winter day, right? This easy soup recipe takes about 30 minutes to prepare and it's sure to warm you up any day of the year.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4-6 Servings
Ingredients:
- 3 medium yellow or white onions
- 2 medium cloves garlic
- 3 Tbsp olive oil
- 32 oz (1 liter) chicken broth
- 8 slices of day old bread (baguette)
- 4-6 Tbsp grated sheep cheese (substitute Aged Monterey Jack)
- 2 Tbsp chopped parsley
- salt to taste
Preparation:
Peel and cut the onion into thinly-sliced rings. Peel and thinly slice the garlic cloves. Chop parsley and set aside.
Sauté the onions and garlic in a large heavy-bottomed frying pan on medium-low heat until the onions are translucent, about 10-15 minutes.
While onions and garlic are being sautéed, heat the chicken broth in a large pot on stove. Once onions and garlic are cooked, add to the broth and turn heat down to warm.
Brush bread with olive oil on both sides, then toast until a golden color.
Turn on broiler. Ladle soup into 4 oven-proof bowls and place 2 pieces of toast in each bowl. Top with grated cheese and place until broiler until cheese melts. Sprinkle parsley in each bowl. Serve hot.
