Onion And Parmesan Cheese Soup Recipe

Cooking Directions

• STEP 1.Heat olive oil in a large pot over medium heat. Add sliced onions and cook until caramelized, stirring occasionally.
• STEP 2.Add garlic and thyme to the pot and cook for another minute.
• STEP 3.Pour in the chicken or vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes.
• STEP 4.Remove the pot from heat and let it cool slightly. Use an immersion blender or a regular blender to puree the soup until smooth.
• STEP 5.Return the soup to the pot and stir in the grated Parmesan cheese until melted and well combined.
• STEP 6.Season with salt and pepper to taste. Serve hot, garnished with additional Parmesan cheese and fresh thyme leaves.
• STEP 7.For storage, let the soup cool completely and transfer it to an airtight container. It can be refrigerated for up to 3 days.
• STEP 8.To reheat, simply warm the soup on the stovetop over low heat, stirring occasionally.
• STEP 9.This soup pairs well with crusty bread or a side salad for a complete meal.

Cooking Tips

• Caramelizing the onions slowly over low heat will bring out their natural sweetness and enhance the flavor of the soup.
• Using homemade chicken or vegetable broth will result in a more flavorful soup, but store-bought broth works well too.
• If you prefer a chunkier texture, you can skip the blending step and leave some of the onions intact.
• Adjust the amount of Parmesan cheese according to your taste preference. You can add more for a stronger cheese flavor.
• Garnishing the soup with fresh thyme leaves adds a pop of color and a hint of freshness.

Storage and Serving

• Store the soup in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop over low heat, stirring occasionally.
• Serve the soup hot, garnished with additional Parmesan cheese and fresh thyme leaves.
• Pair the soup with crusty bread or a side salad for a complete meal.