Originally from the humble regions of northern Italy, this warming soup is perfect for the colder months that lie ahead. With only a few ingredients, it is so simple and inexpensive to make, yet rich and full of flavor.
- 1 thin loaf of Italian bread
- 6 tablespoons flour
- 3 tablespoons butter plus more (melted) for croutons
- 1 large onion, finely chopped
- 6 cups chicken broth
- Salt and pepper to taste
- Freshly grated Parmesan cheese
Begin by making large croutons. Slice the Italian loaf lengthwise down the middle and then across into thick pieces. Lightly brush melted butter over each piece of cut bread and place on a baking sheet. Bake at 400 degrees for about 5 minutes or until light golden brown. Place 3-4 croutons in soup bowls and set aside.
In a large saucepan over medium heat, gently toast the flour for 6-7 minutes or until it turns pale golden brown (stirring occasionally with a whisk). Remove from heat. In a medium sauté, melt 3 tablespoons of butter over medium-high heat. Stir in finely chopped onion and cook for 2-3 minutes or until onions are transparent. Add onion mixture to toasted flour and then slowly add chicken broth (while stirring) and bring to a boil. Add salt and pepper to taste and simmer for an additional 25-30 minutes or until soup becomes slightly thickened. Ladle the soup over the croutons and top off with fresh grated Parmesan cheese.