Caramelized Onion And Parmesan Cheese Soup

Ingredients:

2 tbsp olive oil
2 cups sliced onions
2 bay leaves
2½ tsp salt
6 turns fresh black pepper
2 quarts vegeatable stock
2 cups diced day old bread
½ cup heavy cream (malai)
½ cup grated parmigiano-reggiano cheese
2/3 rd cup peeled garlic cloves
1 tbsp each of fresh chopped basil and coriander
1 tbsp finely chopped parsley

Method:

In a soup pot, heat the olive oil.
When the oil is hot, add onions, garlic cloves, and bay leaves.
Season with salt & pepper.
Saute the onion mixture until the onions are caramalized, about 7 minutes.
Stir the stock, minced garlic, basil and thyme.
Bring the liquid upto a boil. Reduce to a simmer for 40 minutes.
Turn the heat up and wisk in the bread and cream.
Continue whisking until the bread has dissolved into soup for about 10 minutes.

With a hand-held blender, puree the soup until smooth.
Whisk in the Parmigiano - Reggiano cheese and parsley.
Season with salt and pepper.