Preparation:
Hear the oil in a large nonstick skillet over medium heat. Add the onions, thyme and l tablespoon of the broth. Cover and cook for 1 minute.
Uncover. Over medium-low heat, stir often for 15 minutes, or until golden. Add the garlic stirring, for 1 minute.
Add the flour. Over medium heat, cook, stirring, 2 minutes. Add the remaining broth and the pepper. Bring to a boil; skim off the foam. Cover and simmer over low heat for 30 minutes.
Ladle soup into warmed shallow soup bowls. Top with the croutons; sprinkle with shredded Parmesan cheese and fresh thyme leaves.
Do IT AHEAD! Make the soup as directed through Step 2. Cool,then refrigerate for up to 3 days.
busted by Judy R.
"When did my wild oats turn into shredded wheat" |
