Onion Soup
Sep. 8th, 2018 05:36 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
charisstomaOnion Soup
https://lidiasitaly.com/recipes/onion-soup/
Ingredients
½ C. extra-virgin Olive Oil
2 plump Garlic Cloves, peeled and sliced
2 lbs Tropea or Sweet Onion, halved, thinly sliced crosswise
1 Tbsp Kosher Salt
28-oz can Italian Plum Tomatoes, preferably San Marzano
4 C. Water
6 think slices Country Bread
¼ lbs chunk of Provola or Provolone cheese
⅓ C. grated Pecorino, or to taste
Directions
You will need a heavy saucepan, such as an enameled cast-iron French oven, 4-to- 5- quart capacity, with a cover.
Pour the olive oil into the pot, set it over medium heat, and scatter in the sliced garlic.
Let the garlic sizzle for a minute, then fill the pan with the onion slices, and sprinkle the salt over them.
Stir the onions so they’re all coated with oil. Cook them slowly, stirring frequently, for 15 minutes or so, until they are reduced in volume and translucent, lightly colored but not browned, about 15 minutes.
Pour in the crushed tomatoes and water, (some of which you’ve used to slosh out the tomato containers). Stir in with the onions, cover the pan, bring to a boil, then adjust the heat to keep the soup simmering gently.
Cook covered for 45 minutes (the onions should be very tender). Uncover and cook another 15 minutes, or until the soup has reduced by about a quarter. When ready to serve, toast or grill the bread slices. Cut the provola into six or more slices. Put a slice of hot bread in the bottom of each of six warm soup bowls, and lay a slice of the cheese on top. With a big slotted spoon, scoop up the onions and tomatoes from the soup, and drop portions over the bread and cheese in each bowl. Finally, ladle in hot broth to fill the bowls, sprinkle grated pecorino over each, and serve immediately.
https://lidiasitaly.com/recipes/onion-soup/
Ingredients
½ C. extra-virgin Olive Oil
2 plump Garlic Cloves, peeled and sliced
2 lbs Tropea or Sweet Onion, halved, thinly sliced crosswise
1 Tbsp Kosher Salt
28-oz can Italian Plum Tomatoes, preferably San Marzano
4 C. Water
6 think slices Country Bread
¼ lbs chunk of Provola or Provolone cheese
⅓ C. grated Pecorino, or to taste
Directions
You will need a heavy saucepan, such as an enameled cast-iron French oven, 4-to- 5- quart capacity, with a cover.
Pour the olive oil into the pot, set it over medium heat, and scatter in the sliced garlic.
Let the garlic sizzle for a minute, then fill the pan with the onion slices, and sprinkle the salt over them.
Stir the onions so they’re all coated with oil. Cook them slowly, stirring frequently, for 15 minutes or so, until they are reduced in volume and translucent, lightly colored but not browned, about 15 minutes.
Pour in the crushed tomatoes and water, (some of which you’ve used to slosh out the tomato containers). Stir in with the onions, cover the pan, bring to a boil, then adjust the heat to keep the soup simmering gently.
Cook covered for 45 minutes (the onions should be very tender). Uncover and cook another 15 minutes, or until the soup has reduced by about a quarter. When ready to serve, toast or grill the bread slices. Cut the provola into six or more slices. Put a slice of hot bread in the bottom of each of six warm soup bowls, and lay a slice of the cheese on top. With a big slotted spoon, scoop up the onions and tomatoes from the soup, and drop portions over the bread and cheese in each bowl. Finally, ladle in hot broth to fill the bowls, sprinkle grated pecorino over each, and serve immediately.
