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Piedmontese Onion Soup A web-exclusive recipe from Italian Cooking and Living
More of a stew in consistency because of the generous amount of bread and cheese.
- 1 pound onion, thinly sliced
- 1 stick unsalted butter
- 2 tablespoons flour
- salt and pepper
- 6 cups chicken or beef broth
- 18 slices bread
- 5 ounces grated Emmenthal
- 5 ounces grated Parmigiano Reggiano
Cook the onions in 6 tablespoons of the butter until they
are soft and caramelized, about 25 minutes. Add the flour; cook 5 minutes. Season
with salt and pepper. Pour in the broth, whisking; bring to a boil; cook 45
minutes at a gentle simmer. Meanwhile, toast the bread. Combine the Emmenthal
and Parmigiano in a bowl; top the bread with the cheeses. Place the bread in
a soup tureen, alternating it with pats of the remaining butter. Pour on the
boiling soup; cover and let rest 10 minutes. Serve hot. Serves 6
Copyright © 2006, Italian Cooking and Living. All rights reserved.
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