Caramelized Onion and Toasted Bread Soup

1. 1

   Preheat the oven to 350.

2. 2

   Spread the bread squares on a baking sheet and toast for about 10 minutes, until golden.

3. 3

   Meanwhile, melt the butter in a large skillet.

4. 4

   Add the onions, cover and cook over moderate heat, stirring, until softened, about 5 minutes.

5. 5

   Reduce the heat to moderately low and cook uncovered until the onions are deeply golden, 30 minutes.

6. 6

   Stir in 2 to 3 tablespoons of water a few times during cooking to deglaze the pan.

7. 7

   Add the toasted bread, milk and the 1 1/2 cups of water to the skillet and bring to a boil, scraping up any browned bits.

8. 8

   Simmer over very low heat just until the bread is very soft, about 5 minutes.

9. 9

   Transfer the soup to a blender and puree until smooth.

10. 10

    Transfer the soup to a saucepan and bring to a simmer.

11. 11

    Season with salt and pepper and pour into bowls.

12. 12

    Garnish with creme fraiche and chives and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.