Onion Soup Emilia-Romagna Style

Ingredients

  • 4 tablespoons unsalted butter
  • 5 tablespoons lard or fatback
  • 12 red or white bulb onions, halved and sliced into thin half-moons
  • cup all-purpose flour
  • cup dry white wine
  • cup milk
  • 6 cups Chicken Stock (page 125)
  • 3 large eggs
  • cup freshly grated Parmigiano-Reggiano
  • Salt and freshly ground black pepper
  • 6 slices Tuscan or other country bread
  • cup extra-virgin olive oil
  • Chicken Stock:
  • 2 tablespoons extra-virgin olive oil
  • Bones, wings, and scraps from 3 whole chickens, excess fat removed
  • 3 carrots, coarsely chopped
  • 2 onions, coarsely chopped
  • 4 ribs celery, coarsely chopped
  • 4 quarts water
  • 2 tablespoons tomato paste
  • 1 tablespoon black peppercorns
  • 1 bunch parsley stems

Description

This Rich Dish, Almost More Stew Than Soup, Makes For A Restorative Lunch On A Chilly Autumn Day. Italians Use Cipollotte, Red Onions, With The Green Stalks Still Fresh And Soft, Which Add A Fragrant ..

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