Cipollata – Onion Soup

The true Tuscan flavor comes through by lining the bowl with toasted Ciabatta bread and pouring the onions over the top.

INGREDIENTS

• 6 large white, yellow or red onions, thinly sliced

• 1/4 pound of pancetta, chopped

• 3 cloves of garlic, chopped

• 6 Tbls of extra virgin olive oil

• 2 Tbls of butter

• 6 cups of beef stock or canned beef broth

• 1/2 cup of dry red wine

• 4 thick slices of Ciabetta or similar Italian bread

• 1 cup of fresh grated Parmigiano Reggiano cheese

• Salt and fresh ground black pepper to taste

  PREPARATION

• In a large soup pot, sauté the pancetta and garlic for 2 minutes in 4 Tbls of olive oil and butter.

• Add the onions and cook covered for around 15 minutes stirring often until the onions slightly browned.

• Add the broth, wine, salt and pepper.

• Stir together, cover and cook on medium heat for 30 to 40 minutes.

• Brush the bread on both sides with remaining oil.

• Broil the bread on both sides until toasted.

• Place the bread in bottom of four individual bowls.

• Pour the soup over the bread and sprinkle with cheese.

  Serve the soup with the remaining cheese. Serves 4 people.