Onion Soup With Parmigiano And Cracked Pepper

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 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 peppercorns
• 3 coriander seeds
• 1 pinch freshly grated nutmeg
• 1 clove garlic
• 4 slices dry crusty bread

Recipe

• 1 warm the butter and 2 tbl.
• 2 olive oil over low heat and add onion and a bit of salt cook slowly until the onion is meltingly soft (about 12-15 minutes).
• 3 add the stock.
• 4 taste and adjust seasoning.
• 5 bring to a boil, then simmer for 10 minutes meanwhile, sprinkle the cheese in the bottom of 4 soup bowls.
• 6 crack the peppercorns and coriander seeds, then place them in a plastic bag and finely crush with a heavy sauceman or meat mallet sprinkle this over the cheese along with the nutmeg.
• 7 rub the garlic over the bread and brush the slices with remaining olive oil on both sides heat a dry saute pan over medium heat until very hot and add the bread until brown on both sides break the bread into small pieces.
• 8 ladle the soup into bowls and serve with bread pieces.