Bread and Allium Soup

A very simple recipe with many variations. It is simply some form of allium cooked down in a fat, then simmered in stock and thickened with some sort of bread. Au'Kael varieties tend to use leftover Rosk, since most fresh bread is enjoyed long before it can go stale, and is seldome used as a thickener. Assorted spices and herbs can be added.

(Basque Garlic Soup, French Onion Soup)