4 slices crusy italian bread, 1½ inches thick
4 tbsp. olive oil
1 large onion, chopped
6 cloves garlic, minced
6 cups chicken broth
½ cup heavy cream
1 tsp. minced fresh thyme
salt and pepper
¾ cup grated parmesan cheese
Adjust oven rack to middle position and preheat oven to 475 degrees.
Place bread slices on a baking sheet, brush with 1 tbsp. oil, and bake until golden brown and crusty, about 8 to 10 mintutes.
Meanwhile, heat 3 tbsp. oil in a dutch oven over medium-high heat until simmering. Add onion and cook until lightly browned, 8 - 10 minutes. Add garlic and cook until fragerant, about 30 seconds. Add broth, cream, and thyme and simmer until onions are softened, about 10 minutes. Seaston with salt and pepper to taste.
Cut bread into 1-inch chunks and place in soup bowls. Ladle soup over bread and sprinkle with parmesan cheese.
Yields: 4 to 6 servings