Tuscan Bread Soup (Italian)

• 3 slices bread, italian day-old, crusty, 1 1/2 inches thick
• 3 tablespoons olive oil, extra-virgin
• 1 large onions peeled and chopped
• 4 cloves garlic minced
• 4 cups chicken broth low-salt
• 1/4 cup heavy whipping cream to add richness, half/half works too
• 1/2 teaspoon thyme or 3/4 tsp fresh
• 1 x salt to taste
• 1 x black pepper to taste
• 1/4 cup parmesan, parmigiano-reggiano cheese, grated or more to taste

1. Preheat oven to 450F (230C).
2. Brush thick bread slices with 1 tablespoon of the extra-virgin olive oil, place on a baking sheet and bake until crispy and golden brown, about 8 minutes.
3. Meanwhile, heat 1 tablespoon of olive oil over medium heat in a large pot until hot (it starts to shimmer).
4. Add the onion, cook, stirring occasionally until beginning to brown.
5. Add garlic and cook for 30 seconds, or until fragrant.
6. Add the chicken stock, thyme and cream.
7. Reduce heat and simmer until the onions are softened, about 8 minutes.
8. Taste, adjust seasoning with salt and pepper.
9. Cut the toasted bread into 1 1/2 inch chunks and place in soup bowls.
10. Ladle soup over the bread and sprinkle with the Parmesan cheese.
11. Drizzle with remaining olive oil.

bread, olive oil, onions, garlic, chicken broth, heavy whipping cream, thyme, salt, black pepper, parmesan

Taken from recipeland.com/recipe/v/tuscan-bread-soup-italian-53587 (may not work)