Onion Soup with Parmigiano and Cracked Pepper

• butter↗2 tablespoons
• olive oil↗4 -5 tablespoons
• medium onions, thinly sliced↗8
• coarse salt↗
• chicken stock (I use a pareve mix to keep this recipe kosher)↗5 cups
• freshly grated parmigiano1⁄2 cup
• black peppercorns↗5
• white peppercorns3
• coriander seeds↗3
• nutmeg1 pinch

  freshly grated

• clove garlic↗1
• slices dry crusty bread↗4

Step-by-step instructions

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.