- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
This soup is creamy allium heaven. Best of all, it is easy. Simple, everyday ingredients including roasted yellow onions and garlic are blended together with white wine and chicken stock to yield a luxurious soup that requires a hands-off approach.
Ingredient:
- 2 cups hand-torn (about 1/2-inch pieces) rustic sourdough bread
- 6 tablespoons olive oil, divided, plus more for drizzling
- 1 3/4 teaspoons kosher salt, divided, plus more to taste
- 1/2 teaspoon black pepper, divided, plus more for garnish
- 1 garlic head
- 2 pounds yellow onions (about 4 onions), cut into 1-inch wedges
- 1/4 cup dry white wine
- 1 1/2 cups chicken stock, warmed, plus more as needed
- 1/2 ounce Parmesan cheese, finely grated (about 1/3 cup)
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter, cubed
