... caramelized onion and bread soup...
Do you need a starter for Thanksgiving? Maybe a nice soup that isn't exactly filling, but has an incredible flavor of caramelized onions no one can deny? I saw this recipe next to one I used for Easter this year. The closer I looked, the more I saw that I had all of these ingredients. I love love love when I can throw something together with things I already have in the fridge, and in the pantry.
The taste of caramelized onions carries throughout, making this taste like a creamy French Onion Soup.
Recipe Loosely Adapted from Food and Wine.
3 slices wheat bread, cut into 1 inch squares
3 Tablespoons unsalted butter
2 onions, thinly sliced
1 1/2 cups water
4 cups reduced fat milk
1/2 cup half and half
Preheat the oven to 350 and toast the bread for 10 minutes. Meanwhile, melt the butter then add in the onions. Cover and cook, stirring occasionally, 5 minutes. Reduce heat and cook uncovered for 30 minutes, stirring once and a awhile, and adding a few tablespoons of water throughout the deglaze the pan.
Add in the toasted bread, milk and water and bring to a boil. Simmer for 5 minutes until bread is soft. Using your immersion blender, or a blender itself, blend until there are no lumps and it's smooth. Bring the soup back up to a simmer and season with salt and pepper. Serve immediately. Garnishing this soup with some chives adds a fresh look and bite.