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1
Melt the butter in a large pot over low heat. Cook the onions until soft, 10 minutes. Add three-quarters of the Parmesan, the chicken stock, cream, and milk, bring to a simmer, and simmer until the ingredients are melted and the soup has thickened slightly, 45 minutes.
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2
Meanwhile, in a small saute pan, cook the bacon until crisp, about 5 minutes. Drain on a paper towel.
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3
Add the remaining Parmesan to the soup and simmer for 10 minutes more.
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4
Puree the soup in a blender in batches, then strain through a sieve. Season with salt and pepper.
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5
Scatter the croutons, shallots, chives, and bacon into soup bowls, ladle the soup on top, and serve immediately.
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6
For the croutons
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7
1/2 stale baguette
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8
1 large garlic clove, halved
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9
2 tablespoons extra-virgin olive oil for drizzling
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10
Fine sea salt and freshly ground black pepper
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11
Preheat the oven to 400u00b0F/200u00b0C.
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12
Slice the baguette 1/2 inch (1 cm) thick. Rub each piece of bread with the garlic, then cut into 1/2-inch/1-cm pieces. Put on a small baking sheet, drizzle with the olive oil, season with salt and pepper, and toss well, so each piece is coated. Toast in the oven until golden and crisp, 5 to 8 minutes. Let cool.
