|4 cups thinly sliced onions||1/2 cup thinly sliced garlic, plus 1 whole clove, peeled and halved|
|2 tablespoons extra-virgin olive oil||3 cups vegetable broth|
|1/4 teaspoon salt||6 slices whole-grain country bread|
|1/4 teaspoon freshly ground pepper||2/3 cup chopped fresh basil|
|4 cups cherry tomatoes, halved||6 tablespoons finely shredded Parmesan cheese|
Preheat oven to 450°F.
Toss onions, oil, salt and pepper in a 9-by-13-inch pan. Roast the onions, stirring once or twice, until starting to brown, about 20 minutes.
Stir in tomatoes and 1⁄2 cup sliced garlic and continue roasting, stirring once, until the tomatoes are falling apart and beginning to brown in spots, about 20 minutes more.
Transfer the onion-tomato mixture to a large saucepan. Add broth. Bring to a simmer over medium-high heat. Remove from the heat and cover to keep warm.
Meanwhile, place bread on a large baking sheet and bake until toasted, about 10 minutes. Rub both sides of the toasted bread with the halved garlic clove. (Discard remaining garlic.)
To serve, place a piece of toasted bread in a shallow soup bowl. Ladle about 1 cup soup over the bread. Sprinkle with basil and cheese; serve immediately.
Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.
The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf