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Tuscan Onion Soup

Source of Recipe

From "Italian Comfort Food" by the editors of Saveur


Recipe Introduction

"Some Italians argue that French onion soup was actually invented in Tuscany and then introduced at the French court by Catherine de Médici in the 1500s. In this take on that Renaissance recipe, a combination of cipollini and red onions imparts a deep, natural sweetness."

List of Ingredients

â—¦ ½ cup extra-virgin olive oil
â—¦ 1 pound cipollini onions, thinly sliced
â—¦ 1 pound red onions, thinly sliced
â—¦ 6 cups beef stock
â—¦ Kosher salt and freshly ground black pepper, to taste
â—¦ 4 slices country-style bread, toasted
â—¦ 1 ½ cups grated Grana Padano


Recipe

Heat oil in a 6-quart saucepan over medium-low.
Add cipollini and red onions and cook, stirring occasionally, until caramelized, 30 to 35 minutes. Add stock and simmer 30 minutes more. Season with salt and pepper.

Heat oven to 400° F. Divide bread between four ovenproof serving bowls; pour soup over each slice of bread and sprinkle each with 6 tablespoons Grana Padano.

Bake until cheese is golden and bubbling, 5 to 7 minutes.
Serve immediately.

Serves 4