PREPARATION:

For the Onions:

1. Slice the onions on a Mandolin into paper thin slices, using a bowl to catch the onion slices and any juice dripping from them. Place the onion slices into a cold medium sauté pan or saucepan with three tablespoons of olive oil. Heat the pan over extremely low heat, stirring only occasionally, until the onions have become translucent. After the first 15 minutes, cut a round of parchment paper the size of the inside diameter of your pan and place it on top of the onion slices to keep some of the moisture from evaporating too quickly. Continue cooking, stirring occasionally, until onions are meltingly soft and only slightly caramelized, about 45 minutes longer.

For the Vegetable Stock:

1. While the onions are cooking, in a small sauce pan, reduce the stock down to one cup of the original volume. Set aside.

For the Bread:

1. In a small nonstick skillet, cook the diced bread with the remaining tablespoon of olive oil until lightly browned on all sides.

To Make the Soup:

1. Remove the bread from the sauté pan and place in a medium pot. Add the milk to the pot and set aside to soak, with no heat, for at least 20 minutes or up to one hour. Add the lightly caramelized onions to the bread and milk mixture in the pot along with the reduced stock.
2. Heat over medium heat until the mixture comes to a gentle boil. Reduce the heat to low
3. Let it simmer, covered and stirring occasionally, for 20 to 30 minutes, until thickened. Blend the soup, either with a hand blender or in a regular blender, until very smooth and creamy. Add salt and pepper to taste and serve with finely chopped chives and a dollop of Greek yogurt. *Note: By brown bread, we mean a rustic, partially whole wheat or whole grain bread other than pumpernickel or rye.

   Editor's Note: Look for organic yogurt and organic, locally-grown produce as much as possible. This recipe was featured in the Souper Girl Episode of Emeril Green.