Six Onion Soup With Parmesan Cheese Recipe

Cooking Directions

• STEP 1.Heat olive oil in a large pot over medium heat. Add the onions and cook until caramelized, about 20 minutes.
• STEP 2.Add the garlic and cook for another 2 minutes.
• STEP 3.Stir in the flour and cook for 1 minute.
• STEP 4.Slowly pour in the chicken broth, stirring constantly to avoid lumps.
• STEP 5.Add the thyme, bay leaves, and Worcestershire sauce. Simmer for 30 minutes.
• STEP 6.Remove the bay leaves and thyme sprigs. Season with salt and pepper to taste.
• STEP 7.Ladle the soup into bowls and top with grated Parmesan cheese.
• STEP 8.Serve hot and enjoy!

Cooking Tips

• To caramelize the onions, cook them slowly over low heat until they turn golden brown and sweet.
• For a vegetarian version, substitute vegetable broth for the chicken broth.
• You can make the soup ahead of time and store it in the refrigerator for up to 3 days.
• Garnish with fresh thyme leaves or chopped chives for an extra burst of flavor.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator.
• Reheat the soup on the stovetop over low heat until warmed through.
• Serve the soup with crusty bread or a side salad for a complete meal.