Italian Onion Soup Zuppa Di Cipolle Al Percorino Food

ZUPPA DI CIPOLLE AL PECORINO (ONION SOUP WITH PECORINO CHEESE AND CROSTINI AL PEPE)

Steps:

• 1 For the soup: In a Dutch oven or large heavy-bottomed pot over medium heat, melt the butter
• 2 When it starts to sizzle, add the onions and stir to coat evenly
• 3 Sprinkle in the marjoram and salt
• 4 Reduce the heat to low and let the onions cook, uncovered (stirring occasionally), for about 45 minutes or until they are golden and soft
• 5 Increase the heat to medium-high and add the Marsala
• 6 Cook, stirring, for 2 minutes or until some of the wine has evaporated
• 7 In a small bowl, combine the tomato paste and 1/4 cup of the hot broth, then add the mixture to the onion-wine mixture
• 8 Add the rest of the broth and stir to combine
• 9 Reduce the heat to low and cook, partially covered, for 45 minutes
• 10 While the soup is cooking, prepare the Crostini al Pepe: Preheat the oven to 375 degrees
• 11 Brush both sides of the bread slices with olive oil
• 12 Sprinkle the pepper to taste on the top side of the slices and place in a single layer on an ungreased rimmed baking sheet
• 13 Bake for about 7 minutes on one side, or until the slices are golden around the edges
• 14 Turn them over and bake an additional 5 minutes
• 15 Let cool to room temperature, then store in a resealable plastic food storage bag until ready to use
• 16 Taste the soup and adjust the salt as necessary (keeping the cheese garnish in mind)
• 17 To serve, place 2 Crostini al Pepe in each shallow bowl and ladle the soup over them

RED ONION SOUP OR ZUPPA DI CIPOLLE ROSSE

Steps:

• Melt the butter with the olive oil over low heat in a deep heavy bottomed pan.
• Add onions and cook very slowly for about an hour, until extremely soft, stirring occasionally. You want the onions to melt into the oils, but not brown.
• Tie up the herbs and garlic, except for the bay leaf, in the cheese cloth. Or, pull the leaves off the rosemary and put in a tea ball strainer with the smashed garlic. Place the rest of the herbs across the strainer and clamp them down.
• Add the herb and garlic mixture and bay leaf to the cooked onions.
• Pour the stock over the onions and herbs.
• Season to taste with salt and pepper.
• Cover and simmer for 45 minutes.
• Discard the herbs and bay leaf.
• Line either a large serving bowl or individual bowls with slices of bread.
• Spoon on the soup. Sprinkle with the cheese.
• Enjoy!