Spring Onion Soup with Baked Croutons
Ingredients
6 cups (1.5 L) finely chopped onions1 tablespoon (15 mL) vegetable oil
1 tablespoon (15 mL) butter
3 large garlic cloves, minced
1 cup (250 mL) dry white wine (or additional chicken broth)
8 cups (2 L) chicken broth (can use two
10 oz/284 mL cans chicken broth plus water)
1/2 teaspoon (2 mL) dried thyme
Salt and pepper to taste
3 cups (750 mL) finely chopped green onions
croutons
Directions
Baked Croutons:
Remove crusts from a loaf of slightly stale Italian or French bread and cut into 3/4-inch (2 cm) cubes. Place in a single layer on a rimmed baking sheet and bake in a preheated 325ºF (160ºC) oven, stirring occasionally, until crisp and golden, about 15 minutes.
Variation: Bread can be rubbed with a cut clove of garlic before cutting into cubes.
Make ahead: Croutons can be made up to a week ahead and stored in a tightly covered.
Soup:
In a heavy-bottomed soup kettle or large saucepan, sauté onions in oil and butter over medium heat, stirring occasionally, for 25 to 30 minutes, until soft and slightly golden.
Add garlic; cook 3 minutes more. Add wine (or 1 cup chicken broth); boil until most of liquid has evaporated. Add chicken broth, thyme, salt and pepper, bring to boil, reduce heat and simmer for 5 minutes.
(Soup can be made to this point a day or two ahead, covered and refrigerated.)
When ready to proceed, reheat soup to boiling point. Stir in chopped green onions and serve with croutons.
Makes 8 servings.