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Category: Soups
Prep Time: Cook Time: Total Time:
Soup:
3 lbs. white onions (3 or 4 large)
4 medium leeks
4 oz pancetta, in 1 piece
1/4 cup extra virgin olive oil
6 cups chicken stock
3 to 4 tbsp balsamic vinegar
3/4 to 1 cup fruity red wine, such as Merlot or Beaujolais
Salt and pepper, to taste
Bread:
6 slices rustic country-style bread
2 garlic cloves, peeled, halved
Garnish:
3 oz Parmesan cheese, in 1 chunk
2 tbsp fresh parsley, chopped
Soup: Peel onions and cut in half lengthwise. Thinly slice crosswise. Trim leeks and cut in half lengthwise. Slice crosswise in 1/4-inch slices, using 3 inches of pale green. Place leeks in cold water and rinse to remove dirt. Drain. Reserve onions and leeks.
Dice pancetta into 1/4-inch pieces. Heat olive oil in large soup pot over medium-high heat. Add pancetta and cook until some of the fat has been rendered, about 5 minutes. Add onions and leeks. Saute 20 minutes or until tender, stirring occasionally. Add stock and simmer 30 minutes. Stir vinegar, wine, salt and pepper into soup. Cook until thoroughly heated.
Bread: Toast bread slices and rub with peeled garlic clove halves.
Final Preparation: Spoon soup into soup bowls. Float bread slices in soup. Pare 4 or 5 shavings of the Parmesan cheese on top of each serving. Garnish with chopped parsley and serve immediately. Serves 6
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TUSCAN ONION SOUP WITH GRILLED BREAD AND SHAVED PARMESAN
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Category: Soups
Prep Time: Cook Time: Total Time:
Soup:
3 lbs. white onions (3 or 4 large)
4 medium leeks
4 oz pancetta, in 1 piece
1/4 cup extra virgin olive oil
6 cups chicken stock
3 to 4 tbsp balsamic vinegar
3/4 to 1 cup fruity red wine, such as Merlot or Beaujolais
Salt and pepper, to taste
Bread:
6 slices rustic country-style bread
2 garlic cloves, peeled, halved
Garnish:
3 oz Parmesan cheese, in 1 chunk
2 tbsp fresh parsley, chopped
Soup: Peel onions and cut in half lengthwise. Thinly slice crosswise. Trim leeks and cut in half lengthwise. Slice crosswise in 1/4-inch slices, using 3 inches of pale green. Place leeks in cold water and rinse to remove dirt. Drain. Reserve onions and leeks.
Dice pancetta into 1/4-inch pieces. Heat olive oil in large soup pot over medium-high heat. Add pancetta and cook until some of the fat has been rendered, about 5 minutes. Add onions and leeks. Saute 20 minutes or until tender, stirring occasionally. Add stock and simmer 30 minutes. Stir vinegar, wine, salt and pepper into soup. Cook until thoroughly heated.
Bread: Toast bread slices and rub with peeled garlic clove halves.
Final Preparation: Spoon soup into soup bowls. Float bread slices in soup. Pare 4 or 5 shavings of the Parmesan cheese on top of each serving. Garnish with chopped parsley and serve immediately. Serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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