Yup that’s right, onion bread soup.
I have been baking bread for the kids. It’s pretty easy and save me a trip to the store. Who doesn’t like the bread baking first thing in the morning?!
My mom went back to Taiwan and left a whole bunch of onions and garlic behind. The onion has started to sprout. So I figure I better use them before a garden starts in my kitchen.
I had some left over chicken soup from the Zesty Dublin Coddle I made a week ago when everyone was sick.
Today being a rainy day, it was perfect for soup! I did a search for “Potatoes, chicken soup, onions” and came up with this, “Sweet Onion and Bread Soup.”
I want to say, I love the internet. I can just search for ingredients I have and recipes just magically pop up! What did people do before the internet!
Here’s the 411 on this delicious recipe.
- 8 oz sourdough bread (or any other dense, dark bread)
- 3 large sweet onions
- 3 large garlic cloves (or 5 medium ones)
- 2 1/2 cups chicken broth
- 1 tsp dried thyme
- 1 cup milk
- 3 oz butter
- Couple of slices of Mozzarella cheese
- Cut up the bread. I used the heel of the bread which turned out beautifully!
- Cut up the onion and slice them.
- Smash the garlics.
- Heat up half of the butter and fry the bread until the bread is crispy.
- At the same time, heat up the other half of butter in a pot and chuck in the onion and garlic. Let it cook for about 10-15 minutes.
- Once the bread is crisp, turn off the heat and pour the milk in.
- Add the chicken soup with the onions and put the bread in the soup and let it simmer for about 10 minutes.
- Put the cheese on top of the soup and cover until it’s melted.
I also tried using the broiler to crisp up the melted cheese but that didn’t work too well. So probably won’t do that again next time.
It was so good. I didn’t get to take the after picture!