Ingredients
1
& 1/2 sliced yellow onions
1/2
cup of fresh parmesan cheese cut into cubes
4
slices of thick-cut sourdough bread
1/2
cup shredded fresh parmesan cheese
Directions
1.
Preheat oven to 250. Quarter the 4 slices of bread and brush both sides with the olive oil. Place on a cookie sheet and pile shredded parmesan cheese on each one. Cook for 15 minutes. Turn off oven but leave croutons inside to harden.
2.
While the croutons are cooking, heat the 2 Tbsp. of olive oil in a skillet. Add the sliced onions and cook until golden brown. In a separate pan, heat the beef broth on medium, and add the onions. Cook covered on medium for 20 minutes.
3.
Serve soup in bowls and add parmesan chunks, floating the croutons on top.
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