Ingredients
4 tablespoons/60 g unsalted butter
2 onions, coarsely chopped
7 ounces/200 g Parmesan cheese, sliced
4 cups/1 liter chicken stock
2 quarts/2 liters heavy cream
4 cups/1 liter whole milk
2 ounces/50 g bacon, finely chopped
Fine sea salt and freshly ground black pepper
2 tablespoons croûtons (recipe follows)
1 shallot, finely chopped
A handful of finely chopped fresh chives
Preparation
Melt the butter in a large pot over low heat. Cook the onions until soft, 10 minutes. Add three-quarters of the Parmesan, the chicken stock, cream, and milk, bring to a simmer, and simmer until the ingredients are melted and the soup has thickened slightly, 45 minutes.
Meanwhile, in a small sauté pan, cook the bacon until crisp, about 5 minutes. Drain on a paper towel.
Add the remaining Parmesan to the soup and simmer for 10 minutes more.
Purée the soup in a blender in batches, then strain through a sieve. Season with salt and pepper.
Scatter the croutons, shallots, chives, and bacon into soup bowls, ladle the soup on top, and serve immediately.
For the croûtons
½ stale baguette 1 large garlic clove, halved 2 tablespoons extra-virgin olive oil for drizzling Fine sea salt and freshly ground black pepper
Preheat the oven to 400°F/200°C.
Slice the baguette ½ inch (1 cm) thick. Rub each piece of bread with the garlic, then cut into ½-inch/1-cm pieces. Put on a small baking sheet, drizzle with the olive oil, season with salt and pepper, and toss well, so each piece is coated. Toast in the oven until golden and crisp, 5 to 8 minutes. Let cool.
