Side Pannel
Florentine Onion Soup - Carbaccia
Florentine Onion Soup - Carbaccia
- Recipe Submitted by ADMIN on 09/26/2007
Category: Soups
Ingredients List
- 2 tb Olive oil
- 4 lb Yellow onions, cut in half
- -lengthwise thinly sliced
- 2 ts Sugar
- Salt
- 750 ml White wine
- 4 c Chicken broth
- 1 Cinnamon stick
- 4 c Stale Italian or French
- -bread, torn
- Parmesan cheese, grated
Directions
In a Dutch oven, heat olive oil over medium high heat. Add the onions and
toss to coat with the oil. Cover tightly, reduce the heat to medium-low,
and cook, stirring occasionally, until the onions are soft an just
beginning to color (30 minutes).
Remove the cover, increase the heat to medium, and cook, stirring
occasionally, until the onions are amber (45 minutes). Sprinkle with sugar
and a little salt. Cook, stirring frequently until the sugar melts and the
onions are caramelized (5 more minutes). Add the wine, broth, and cinnamon
stick. Stir well, and bring to boil. Cover tightly, reduce heat to low and
simmer gently for one hour, stirring occasionally.
Add the bread to the simmering soup and continue cooking until the bread
disintegrates, 30 to 45 minutes. Stir occasionally to prevent the soup from
sticking to the bottom of the pot. Discard the cinnamon stick. Using a wire
whisk, whip the soup until the bread is well incorporated. Taste and add
more salt if needed. Garnish with Parmesan. From the cafe creosote web
page.
toss to coat with the oil. Cover tightly, reduce the heat to medium-low,
and cook, stirring occasionally, until the onions are soft an just
beginning to color (30 minutes).
Remove the cover, increase the heat to medium, and cook, stirring
occasionally, until the onions are amber (45 minutes). Sprinkle with sugar
and a little salt. Cook, stirring frequently until the sugar melts and the
onions are caramelized (5 more minutes). Add the wine, broth, and cinnamon
stick. Stir well, and bring to boil. Cover tightly, reduce heat to low and
simmer gently for one hour, stirring occasionally.
Add the bread to the simmering soup and continue cooking until the bread
disintegrates, 30 to 45 minutes. Stir occasionally to prevent the soup from
sticking to the bottom of the pot. Discard the cinnamon stick. Using a wire
whisk, whip the soup until the bread is well incorporated. Taste and add
more salt if needed. Garnish with Parmesan. From the cafe creosote web
page.
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