3 tablespoons olive oil
1 1/4 red onions, finely chopped
3 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
4 cups good-quality chicken stock
Freshly ground black pepper
¾ - 1 cup heavy cream or half and half
1 bunch basil, torn into small bite-size pieces
Parmesan cheese, for garnish
Any bread of choice
A smear of butter on both sides of bread
1/2 of an avocado per sandwich
2 pieces of prosciutto per sandwich
1/2 cup of Fontal Cheese
1/2 cup of Asiago Cheese
1. Heat olive oil over medium-low heat in a dutch oven or large pot. Once hot, add onions and season generously with Kosher salt. Cook the onions, stirring occasionally, until soft and starting to turn golden brown, about 15 minutes. Add the garlic and cook for 1 more minute, stirring to avoid burning the garlic.
2. Stir in the tomatoes and chicken stock. Season generously with Kosher salt and freshly ground black pepper. I like to use about ½ tablespoon of black pepper, which gives a little kick to the soup. Bring the soup to a boil, then lower heat to maintain a simmer for at least 15 minutes. You can feel free to leave it longer if you forget about it. I have.
3. Purée mixture using an immersion blender (this is basically a hand blender) while the soup is in the pot.
4. Stir in the cream and basil and let simmer for at least 15 minutes, although I like to leave it for a bit longer so it can reduce down to a thicker consistency.
1. Butter both sides of the bread.
2. Grate the cheese and place onto one side of sandwich.
3. Add meat.
4. Add slices of avocado.
5. Place on flat pan and sprinkle some cheese on the top of the sandwich.
6. Flip after a few minutes.
7. Cook for about 1 more minute.