Caramelized Onion and Toasted Bread Soup
- TOTAL TIME: 50 MIN
- SERVINGS: 8
This straightforward soup tastes much richer and more complex than it is because the toasted bread, sautéed onions and milk are so good together. "It's a Big Love union between the bread, onions and milk," Pim Techamuanvivit says, referencing the HBO series about a polygamous family in Utah.
- 3 slices of white sandwich bread, cut into 1-inch squares
- 3 tablespoons unsalted butter
- 2 large white onions, thinly sliced
- 1 1/2 cups water, plus more for deglazing
- 4 1/2 cups whole milk
- Salt and freshly ground pepper
- Crème fraîche and snipped chives or 1/4 cup of the Herbed Crème Fraîche Dip for garnish
- Preheat the oven to 350°. Spread the bread squares on a baking sheet and toast for about 10 minutes, until golden.
- Meanwhile, melt the butter in a large skillet. Add the onions, cover and cook over moderate heat, stirring, until softened, about 5 minutes. Reduce the heat to moderately low and cook uncovered until the onions are deeply golden, 30 minutes. Stir in 2 to 3 tablespoons of water a few times during cooking to deglaze the pan.
- Add the toasted bread, milk and the 1 1/2 cups of water to the skillet and bring to a boil, scraping up any browned bits. Simmer over very low heat just until the bread is very soft, about 5 minutes. Transfer the soup to a blender and puree until smooth.
- Transfer the soup to a saucepan and bring to a simmer. Season with salt and pepper and pour into bowls. Garnish with crème fraîche and chives and serve.
With this rich soup, Pim serves a minerally, coriander-inflected Chablis.