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My mother’s reaction to what I was making for dinner was the skeptical “…onion soup?” that a lot of my food experiments get. Not sure why, as onion soup (particularly the French variety) is a standby in every Applebees and TGI Friday’s across the country. I think she’d be pleasantly surprised by this one, as it’s reminiscent of potato soup except, you know, without the potatoes.

It’s based mostly on Kayotic’s recipe with a couple of modifications: I only used two onions because one of my Spanish onions was approximately the size of my cat’s head, dill rather than thyme because dill is the best thing ever, and a shot of light cream towards the end, because that’s never a bad thing. Top with crumbled herbed goat cheese and you’ve got a pretty awesome dinner.

Creamy Bread and Onion Soup

4-5 slices of sourdough bread, cubed

2-3 Spanish onions, sliced

3 cloves garlic, chopped

1 t dill weed

1 C milk

7 T butter, divided

2 1/2 C chicken broth

Salt and pepper, to taste

1/4-1/2 C light cream

Cube the sourdough bread and set aside while you slice the onions and chop the garlic. Onion slices should not be too thin or they’ll cook too quickly.

Dump the onions, garlic and dill weed into a pot with with 3 1/2 T of melted butter; cook for 20-30 minutes. Meanwhile, toast the bread cubes in a skillet with the remaining butter until golden brown.

Pour 1 C milk into the skillet and let the toasted bread cubes soak up the liquid.

When onions are soft but not caramelized, add chicken broth and bread and season with salt and pepper (or California Seasoned Pepper from Penzey’s, if you’re me). Stir to combine, add cream, and cook for an additional 10-20 minutes until thick.

Top with crumbled goat cheese and eat the hell out of it.

This was my Wustof chef knife’s inaugural adventure, and holy hell, that thing is easily the best knife I’ve used in my entire life. It went through the onions like they were butter.