Florentine Onion Soup - Carbaccia Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Olive oil,
4 lbs: Yellow onions, cut in half lengthwise thinly sliced
2 tsp: Sugar,
Salt,
750 milliliter: White wine,
4 cup: Chicken broth,
1: Cinnamon stick,
4 cup: 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.
Nutritional Information: Calories 687, Calories from fat 18%,
Carbohydrate 107g, Protein 17g, Cholesterol 3mg, Sodium 1907mg
Source from luhu.jp
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.
Nutritional Information: Calories 687, Calories from fat 18%,
Carbohydrate 107g, Protein 17g, Cholesterol 3mg, Sodium 1907mg
Source from luhu.jp
Tags
Soups