- 2 cloves Minced Garlic
- 1 Diced Onion
- 4-6 tbs Butter
- ¾ lb Cubed Bread, day old Rye Bread
- 8 cups Beef or Vegetable Broth
- 1 Carrot, diced (optional)
- Salt and Pepper to taste
- Chopped Parsley, Green Onions or Chives
Saute the onion and garlic in 1 tbs butter until glassy.
In the pot you will use to cook the soup, melt 3 tbs butter and brown the bread on all sides, adding more butter if needed.
When the bread is browned add the onions, hot broth and salt and pepper to taste. Simmer for a minute and serve immediately with a little parsley or chives sprinkled on top.
Great to use up stale Rye Bread or any other heavy bread.
Does not work as well with white breads.
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