Bread and Onion Soup

  • 1-1/2 Tbs. peanut oil (or olive oil)
  • 2 medium onions, peeled and thinly sliced (about 3 cups)
  • 5 C unsalted homemade chicken stock (or 5 bouillon cubes dissolved in 5 cups of hot water)
  • 1/4 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 4 to 5 oz. leftover bread, cut into slices or cubes and baked on a cookie sheet in a 400 degree oven for 10 to 12 minutes
  • 1/2 C grated Gruyere cheese (or Swiss cheese)
  • 1 Tbs. minced fresh chives

Place oil and onions in a saucepan, and cook over high heat for 8 to 10 minutes, until the onions are nicely browned.

Add the stock, salt, and pepper, and bring the mixture to a strong boil. Meanwhile, place the bread cubes in soup bowls and sprinkle with cheese on top. Pour the boiling stock and onion mixture into bowls and mix well. Sprinkle the chives on top, and serve immediately.

Date Added:January 01, 2002
Classification:Soups & Stews
Source:Jacques Pepin - Cooking with Claudine
Course:Main Course



2000, 2002