Onion soup with crispy bread croutons

Caramelized onions, garlic and parmesan — What can even go wrong with this amazing combination?

Use all the different onion types you can get to make this dish even more exciting to eat! You can, for instance, use the onions found in this week's GRIM-boxes. You are in for a treat with this spin on this French classic.

Barnemad — https://www.barnemad.tv/opskrift/loegsuppe-med-sproede-broedcroutoner/

What you will need:

• 2 pcs. — Day-old bread
• 6 — Onions (ALL TYPES OF ONIONS CAN BE USED)
• 2 — Leeks
• 4 — garlic cloves
• 4 — thyme sprigs
• 1 — Bouillon cube
• 1 bundle — Parsley
• 4 tbsp. — Vegetable oil
• 1 — Lemon
• 20 g. — Parmesan cheese (OR OTHER LONG-STORED CHEESE)

How to make this lovely soup:

Step 1:

Cut the crust off the bread and discard it. Cut or tear the bread into smaller pieces. Heat a pan at medium-high heat and place on the pieces of bread. Pour a tablespoon. oil on the pan and shake the bread for approx. 4 min. stirring frequently until it reaches a golden surface. Seasoned with salt and transferred to a plate of fat-absorbing paper.

Step 2:

Peel the various onions and cut them into the desired shape. They can either be split in half, cut into quarters, or if it is a small onion type, they can be left whole.

With the different cuts, you make a surface on the onions so that they are easier to caramelize in the pan.

Step 3:

Heat a flat-bottomed pot at medium heat. Add a tablespoon of oil and fry the onions in it. Place the onions on the flat side down and fry for approx. 3 min. until they get a brown surface. Fry them over several runs to give all the onions a caramelized surface.

You can choose to fry all the onions at once while stirring for approx. 5 min if you want a less intense soup and have a shorter time.

Step 4:

Return all the fried onions to the pan and add the thyme, broth and 2 dl. water per person. Simmer for 10 minutes under the lit.

Meanwhile, the soup simmer, rinse and chop the parsley.

Step 5:

Season the soup with salt and pour into bowls. Top the bowls with fresh lemon juice, croutons, parsley, grated parmesan cheese, olive oil and pepper.

Serve and enjoy!