RECIPE

Caramelized Onion and Toasted Bread Soup

  • ACTIVE:
  • 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.

  • ACTIVE:
  • TOTAL TIME: 50 MIN
  • SERVINGS: 8
  • MAKE-AHEAD
  • STAFF-FAVORITE
  • VEGETARIAN

Ingredients

  • Ingredients
    1. 3 slices of white sandwich bread, cut into 1-inch squares
    2. 3 tablespoons unsalted butter
    3. 2 large white onions, thinly sliced
    4. 1 1/2 cups water, plus more for deglazing
    5. 4 1/2 cups whole milk
    6. Salt and freshly ground pepper
    7. Crème fraîche and snipped chives or 1/4 cup of the Herbed Crème Fraîche Dip for garnish

Directions

  1. Preheat the oven to 350°. Spread the bread squares on a baking sheet and toast for about 10 minutes, until golden.
  2. 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.
  3. 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.
  4. 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.

Make Ahead

The bread and onion soup can be refrigerated overnight.