Ah onions. I love onions. And soup. I love soup. Onion soup is a marriage of 2 of my favorite things. This onion soup is so so so good. It’s similar to French Onion Soup but the addition of pancetta and parmesan (YUMMMYYYY!!!) give it that nice Tuscan flare and therefore, better than the French one. It’s so easy to make, it reheats well, freezes well and can be eaten for lunch, dinner, as an appetizer or whatever. So versatile. This recipe is a keeper!! If you look closely at the photo below you’ll see the broth, onions, parmsan cheese and just a bit of the crust of a garlic toasted bread that’s on the bottom of the bowl. Yes, really.
Zuppa di Cipolle di Toscano: Tuscan Onion Soup
Ingredients
- 6 tablespoons Extra Virgin Olive Oil
- 1/4 lb. pancetta diced
- 5 large yellow onions peeled and thinly sliced (mandolin 3/16”)
- 1/4 cup fresh lemon juice
- 5 1/2 cups hot beef broth fresh or low-sodium canned
- 1/2 cup dry red wine
- 2 rolls cut in half length-wise
- 1 garlic clove, minced
- 1 cup grated Parmigiano Reggiano cheese
- Fine sea salt to taste
- Grinding coarse black pepper
Directions
- 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.
- Heat the remaining olive oil in a sauté pan, add minced garlic and brown the bread on both sides. 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.
Adapted from Maryann Esposito via PBS Food.
Sparks from the Kitchen 