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Categories:
butter olive oil onions salt chicken freshly grated parmigiano black peppercorns coriander seeds nutmeg clove garlic crusty bread
Viewed: 33 - Published at: 6 years agoIngredients
- 2 tablespoons butter
- 4 -5 tablespoons olive oil
- 8 medium onions, thinly sliced
- coarse salt
- 5 cups chicken stock (I use a pareve mix to keep this recipe kosher)
- 1/2 cup freshly grated parmigiano
- 5 black peppercorns
- 3 white peppercorns
- 3 coriander seeds
- 1 pinch freshly grated nutmeg
- 1 clove garlic
- 4 slices dry crusty bread
Method
- Warm the butter and 2 tbl.
- olive oil over low heat and add onion and a bit of salt Cook slowly until the onion is meltingly soft (about 12-15 minutes).
- Add the stock.
- Taste and adjust seasoning.
- Bring to a boil, then simmer for 10 minutes Meanwhile, sprinkle the cheese in the bottom of 4 soup bowls.
- Crack the peppercorns and coriander seeds, then place them in a plastic bag and finely crush with a heavy sauceman or meat mallet Sprinkle this over the cheese along with the nutmeg.
- Rub the garlic over the bread and brush the slices with remaining olive oil on both sides Heat a dry saute pan over medium heat until very hot and add the bread until brown on both sides Break the bread into small pieces.
- Ladle the soup into bowls and serve with bread pieces.
