Recipe for Caramelized Onion and Parmesan Cheese Soup 
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Yield:
6
Ingredients:
Amount Ingredient
2 tbl Olive oil
2 cup One-inch sliced onions
1/3 cup Peeled garlic cloves - (abt 12 to 14)
2 x Bay leaves
1/2 tsp Salt
6 x Peppermill turns fresh black pepper
2 qt Chicken stock
1 tbl Minced garlic
1 tsp Freshly-chopped basil
1 tsp Freshly-chopped thyme
2 cup Diced day-old French bread
1/2 cup Heavy cream
1/2 cup Grated Parmigiano-Reggiano cheese
Parmesan Cheese Toast Points see * Note
Instructions:
Instructions: In a soup pot, heat the olive oil. When the oil is hot, add the onions, garlic cloves, and bay leaves. Season with salt and pepper. Saute the onion mixture until the onions are caramelized, about 7 minutes. Stir in the stock, minced garlic, basil, and thyme. Bring the liquid up to a boil. Reduce to a simmer and simmer for 40 minutes. Turn the heat up and whisk in the bread and cream. Continue whisking until the bread has dissolved into the soup, about 10 minutes. With a hand-held blender, puree the soup until smooth. Whisk in the Parmigiano-Reggiano cheese. Season with salt and pepper.

Ladle the soup into a shallow bowl. Place the Parmesan Cheese Toast Points around the bowl. Garnish with parsley.

This recipe yields 6 servings.

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