Onion Soup with Parmigiano and Cracked Pepper

5.00 (3)
⏱ 45 mins 🍽 4 serving(s) 🏷 Clear Soup

This clear onion soup offers a refined take on a classic. Onions are slowly cooked until soft in butter and olive oil, then simmered in chicken stock. The soup is served over a seasoned layer of Parmigiano cheese and accompanied by homemade garlic croutons for a satisfying texture contrast.

Onion Soup with Parmigiano and Cracked Pepper

Ingredients

  • 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

  1. Melt the butter with 2 tablespoons of olive oil using a low heat.
  2. Add the thinly sliced onions and a little coarse salt, cooking gently for about 12-15 minutes until very soft.
  3. Pour in the 5 cups of chicken stock.
  4. Check the flavour and add more seasoning if required.
  5. Allow the soup to reach a boil, then reduce the heat and let it simmer for 10 minutes. While it cooks, divide the grated Parmigiano between four bowls.
  6. Crack the black peppercorns, white peppercorns, and coriander seeds, then place them in a bag and crush finely. Sprinkle this mix and the nutmeg over the cheese.
  7. Rub the garlic clove over the bread slices, then brush both sides with the remaining olive oil. Heat a dry pan until very hot and toast the bread until browned on each side. Break the toasted bread into pieces.
  8. Pour the hot soup into the prepared bowls and serve immediately with the bread pieces.

Nutrition (per serving)

Sodium866700 mg

Recipe details

CategoryClear Soup
AuthorMiraklegirl