Ingredients

• 1/2 pound butter
• 4 large Spanish onions, sliced
• 8 cloves garlic, shaved
• 8 shallots, sliced
• 1 fresh thyme sprig
• 1 teaspoon cardamom
• 1 quart fresh chicken stock
• Sea salt and fresh pepper, to taste
• Balsamic Reduction, for garnish
• Crostini, for garnish, recipe follows
• Shaved Parmigiano-Reggiano cheese, for garnish
• Unsweetened whipped cream, for garnish
• 1 bottle balsamic vinegar
• 1 baguette, cut in half and sliced lengthwise into 1/4-inch thick slices
• Extra-virgin olive oil
• Cracked black peppercorn and sea salt to taste
• Parmigiano Reggiano cheese, grated

Instructions

1. Melt butter and sweat onions, garlic, shallots until translucent. Add thyme and cardamom. Cover with chicken stock and bring to a boil. Season with salt and pepper. Simmer until tender. Blend really well in a blender. Strain through a chinoise. Adjust seasoning and texture.
2. For the Balsamic Reduction: In a saucepot over medium-high heat, reduce 1 bottle balsamic vinegar until it's the consistency of syrup.
3. For the Crostini: Preheat the oven to 300 degrees. Line a baking sheet with parchment paper and brush with extra-virgin olive oil. Season the pan with salt and pepper. Place the bread slices on the baking sheet and season the bread with extra-virgin olive oil, salt and pepper to taste. Sprinkle the bread with grated Parmesan cheese. Transfer the slices to the oven and bake until golden, about 5 minutes.
4. To serve, heat soup in a separate pot, whisk in whipped cream. Ladle into bowl. Garnish with Balsamic Reduction, shaved Parmesan cheese and Crostini.