Step 1

Add almonds to food processor and grind

Step 2

Listicle: Rachael Ray 5-Quart Cast Iron Casserole Heat a soup pot with EVOO and 2 tablespoons butter, then add onions and lightly caramelize about 30 to 35 minutes with salt and pepper

Step 3

Add chopped garlic and combine with half the consomme

Step 4

Bring to simmer, then add almonds and blend with an immersion blender

Step 5

Simmer until ready to serve and lace with a shot of brandy or sherry

Step 6

Turn on broiler, with rack at center

Step 7

Toast bread under broiler lightly on each side and brush with remaining butter, melted with crushed garlic in small pan or microwave

Step 8

Top with cheese and a bit of cinnamon and brown

Step 9

Serve the soup in bowls topped with toasts and parsley