Spring Onion Soup
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 pounds spring onions (or yellow onions), trimmed and thinly sliced
- 2 ½ teaspoons coarse salt
- 1 ¼ cups homemade or low-sodium store-bought chicken stock
- 2 cups water
- 8 pieces crisp flatbread, for serving
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