Onion Soup with Parmigiano and Cracked Pepper

Ingredients

• 2 tablespoons butter
• 4-5 tablespoons olive oil
• 8 medium onions, thinly sliced
• coarse salt
• 5 cups chicken stock (I use a pareve mix to keep this recipe kosher)
• 1/2 cup freshly grated parmigiano
• 5 black peppercorns
• 3 white peppercorns
• 3 coriander seeds
• 1 pinch freshly grated nutmeg
• 1 clove garlic
• 4 slices dry crusty bread

Directions

1. 1

   Warm the butter and 2 tbl.

2. 2

   olive oil over low heat and add onion and a bit of salt Cook slowly until the onion is meltingly soft (about 12-15 minutes).

3. 3

   Add the stock.

4. 4

   Taste and adjust seasoning.

5. 5

   Bring to a boil, then simmer for 10 minutes Meanwhile, sprinkle the cheese in the bottom of 4 soup bowls.

6. 6

   Crack the peppercorns and coriander seeds, then place them in a plastic bag and finely crush with a heavy sauceman or meat mallet Sprinkle this over the cheese along with the nutmeg.

7. 7

   Rub the garlic over the bread and brush the slices with remaining olive oil on both sides Heat a dry saute pan over medium heat until very hot and add the bread until brown on both sides Break the bread into small pieces.

8. 8

   Ladle the soup into bowls and serve with bread pieces.