Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        CROUTONS
   3                    garlic cloves -- minced
     1/2  cup           extra-virgin olive oil
     1/2  pound         stale peasant bread -- cut into 1-2" cubes
                        salt and pepper
                        SOUP
   2      Tablespoons   olive oil
   3                    onions -- small dice
   6                    garlic cloves -- minced
   2      large cans    peeled plum tomatoes -- squeezed & drained
   2      quarts        chicken stock
     1/2  cup           Parmesan Reggiano -- grated
     1/4  cup           sugar
                        salt and pepper to taste
     1/4  cup           julienne of basil for garnish
     1/4  cup           shaved Parmesan for garnish

Preparation:

CROUTONS In a large mixing bowl toss all ingredients. Spread on a sheet pan and bake at 350 degrees until golden, about 10 minutes. SOUP Heat oil in a heavy soup pot over medium heat. "Sweat" the onions until tender (no color) for 20-30 minutes. Add garlic and cook 1 minute. Add tomatoes, chicken stock, Parmesan, sugar, salt and pepper. Simmer gently for 45 minutes, stirring every 10 minutes. Check seasonings. TO SERVE Before serving, add croutons and cook for 1 minute. Ladle soup into bowls and garnish with basil and shaved Parmesan.