Spring Onion Soup

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Martha Stewart
Nutrition per serving    (USDA % daily values)
CAL
221
FAT
45%
CHOL
9%
SOD
127%

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Ingredients for 4 servings

2 tablespoons extra-virgin olive oil, plus more for drizzling

2 pounds spring onions (or yellow onions), trimmed and thinly sliced

2 1/2 teaspoons coarse salt

1 1/4 cups homemade or low-sodium store-bought chicken stock

2 cups water

8 pieces crisp flatbread, for serving

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