See Also: Cooking Club · Italy · Soups
Onion Soup ala Tuscany Italian Style
From Dorothy McNett's recipes at www.dorothymcnett.com. Especially popular in Tuscany....and many times red onions are used.
3-4 thinly sliced red onions, or other onions of choice
2 tablespoons unsalted butter
1 tablespoon olive oil
1/2 teaspoon sea salt
maybe a pinch of sugar, if desired
2 tablespoons flour
4-5 cups good quality beef, chicken, veal or vegetarian stock
salt and pepper, to taste (depends on the stock being used)
2 - 3 leaves fresh sage, torn into pieces
2-3 tablespoons dry white wine
rounds of bread slices
1 cup grated Swiss or Parmesan cheese
In a heavy bottomed sauté pan brown the onions in the butter, olive oil, salt, and sugar for 30 - 45 minutes, until limp and brown. Do this over low heat, stirring from time to time. In meantime, make the toasted bread rounds. Slice the bread into about 1 inch slices or use pre-sliced bread. Place the slices on a large baking sheet and bake in 325 degree oven for about 30 minutes to thoroughly dry out. Brush each piece on one side with olive oil and sprinkle with the grated cheese and drizzle with a little olive oil Broil until cheese melts and browns. Set aside. When onions have finished cooking whisk in the flour, and then the stock, salt, pepper, sage and the wine. Simmer for about 10 minutes to blend flavors. Scoop soup into bowls or cups and top each with a toasted bread slice.
Recipe created 1996-01-24.
