ezRecipe-Zee: Cooking Recipe: How to make Onion Soup From Tuscany

Onion Soup From Tuscany - {Zuppa Di Cipolla Dalla Toscana}

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Date Added:	February 29, 2008
Calories:	312
Serves:	4
Prep. Time:	0:00
Category:	Italian / Pasta / Pizza, Soups / Stews

Ingredients:

6     tablespoons   extra-virgin olive oil
1/4   pound         pancetta
5     large         yellow onions
                    thinly sliced
1/4   cup           fresh lemon juice
5 1/2 cups          hot beef broth
                    = (fresh or low-sodium canned)
1/2   cup           dry red wine
                    Fine sea salt
                    Grinding of coarse black pepper
4     slices        coarse bread cut 1/2" thick
1     cup           grated Parmigiano Reggiano cheese

Directions: one line for each direction. When saved the lines will be numbered.

In a large soup pot heat 4 tablespoons of the oil over medium-high heat, add the pancetta and cook for 2 minutes. Stir in the onions, cover the pot and cook slowly for about 15 minutes, stirring often. When the onions are limp add the lemon juice and allow it to evaporate.
Pour in the broth and wine. Stir the mixture. Cover the pot and simmer for 30 minutes. Add salt and pepper to taste. Keep the soup warm while you fry the bread.
Preheat the broiler.
Heat the remaining olive oil in a saute pan and brown the bread on both sides. Drain the slices on paper towels, then place a slice in each of 4 individual soup bowls. Pour the soup over the bread and divide and sprinkle the cheese over the top.
Broil the soup until the cheese melts. Serve immediately.
This recipe yields 4 servings.
Comments: Tuscan cooks are partial to making soups, often favoring them over pasta. And like pasta, they are a first course or depending on the number of ingredients that go into them, they can serve as a main course. Bread is often a component in Tuscan soup, either as thickener as in Pappa al Pomodoro or placed in the base of a soup bowl. In summer I like to make soups on the lighter side, favoring a light tomato soup, but when crisp weather arrives, give me something hearty like this onion soup. I make it using a variety of onions from my garden but common yellow onions yield a very nice flavor.

Notes:
Recipe from "Ciao Italia In Tuscany" by Mary A. Esposito, (St. Martin's Press, 2003)

Nutrition Facts

Servings Per Recipe: 4

Amount Per Serving

Calories: 312

Calories from Fat 68.7%

Total Fat

23g

Cholesterol

20mg

Sodium

788mg

Carbohydrate

14g

Dietary Fiber

Protein

10g

Points 8

Exchanges: 1 Lean Meat

Rating: ()

Added On: February 29, 2008

* Ciao Italia at http://www.ciaoitalia.com