Spring Onion Soup with Garlic Croutons Recipe

Name: Spring Onion Soup with Garlic Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 loaf of Italian bread; 4 garlic cloves, sliced; 1/3 cup olive oil; 2 pounds large onions (preferably white), chopped fine; 3 tablespoons unsalted butter; 2 tablespoons vegetables oil; 4 large garlic cloves, minced; 3/4 cup dry vermouth or dry white wine; 7 cups chicken broth; 1 1/2 tablespoons Angostura bitters; 3 cups finely chopped scallion (about 3 bunches)

Servings: persons

1 loaf of Italian bread
4 garlic cloves, sliced
1/3 cup olive oil
2 pounds large onions (preferably white), chopped fine
3 tablespoons unsalted butter
2 tablespoons vegetables oil
4 large garlic cloves, minced
3/4 cup dry vermouth or dry white wine
7 cups chicken broth
1 1/2 tablespoons Angostura bitters
3 cups finely chopped scallion (about 3 bunches)

1
Preheat the oven to 325F.
2
With a serrated knife remove the crust from the bread, discarding it, and cut the bread into 3/4-inch cubes.
3
In a shallow baking pan arrange the bread cubes in one layer, bake them in the middle of the oven, stirring occasionally, for 10 to 15 minutes, or until they are golden, and transfer the croutons to a large bowl.
4
In a skillet cook the garlic in the oil over moderately low heat, stirring, until it is golden and with a slotted spoon discard the garlic.
5
Drizzle the oil over the croutons, tossing to coat them well, and sprinkle the croutons with salt to taste.
6
In a kettle cook the onions in the butter and the oil over moderate heat, stirring occasionally, for 25 to 30 minutes, or until they are soft and pale golden, add the garlic, and cook the mixture for 3 minutes.
7
Stir in the vermouth and boil the mixture until most of the liquid is evaporated.
8
Add the broth, the bitters, and salt and pepper to taste and simmer the soup for 5 minutes.
9
The soup may be made up to this point 2 days in advance, kept covered and chilled, and reheated.
10
Stir in the scallion.
11
Serve the soup topped with the croutons.

1400

kcal

Calories

Fat

Carbs

145

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 loaf of Italian bread, 4 garlic cloves, sliced, 1/3 cup olive oil, 2 pounds large onions (preferably white), chopped fine, and more.

Yes, Spring Onion Soup with Garlic Croutons falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spring Onion Soup with Garlic Croutons

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