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February 10, 2014 / Chris Blum

Onion-Saffron Soup with Croutons and Cheese

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There is nothing better on a cold winter night than a nice hot bowl of soup topped with croutons and melted cheese. I was weary of placing my fiesta ware under the broiler so I broke out my kitchen torch to melt the cheese.

Ingredients:
4 c chicken stock
2 1/2 c hot water
2 1/2 lbs onions, thinly sliced
2 bay leaves
1/4 tsp salt
4 TBSP butter
5 TBSP flour
1/2 tsp crushed saffron threads
1/2 baguette, cut into 1 inch cubes and toasted
6 oz gruyere, grated

In a large stock pot, combine butter, onions, bay leaves and salt, cook over medium heat, stirring frequently, for about 10 minutes, until softened. Then cover and cook for 10 more minutes. Sprinkle flour over onions and stir to combine, cook for 1 minute. Add hot water, stir to combine, then add stock. Cook for 1 hour partially covered. Add saffron and cook another hour.

Pour soup into bowls, top with croutons and cheese, use a kitchen torch or broiler to melt the cheese.

Serves 4.

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