Italian Style Onion Soup Food

TUSCAN ONION SOUP (CARABACCIA)

Steps:

• Trim ends off onions; halve and peel. Cut onions into thin slices lengthwise along the grain.
• Heat olive oil in a very large skillet over medium-high heat. Add onions and kosher salt. Cook and stir until starting to turn translucent, 5 to 7 minutes. Reduce heat to medium and continue to cook, stirring occasionally, until very soft and sweet, about 1 hour.
• Add sage leaves, pepper, cinnamon, and almonds to the onions. Cook and stir until fragrant, 3 to 5 minutes. Transfer mixture to a soup pot. Pour in red wine vinegar and broth. Bring to a simmer over high heat. Reduce heat to medium-low and simmer until flavors blend, about 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Line a small baking sheet with aluminum foil.
• Place Italian bread on the baking sheet. Drizzle some olive oil over the bread; sprinkle sliced sage and some Parmesan cheese on top.
• Toast in the preheated oven until browned, about 15 minutes.
• Ladle soup into serving bowls and top each with a piece of toast. Drizzle remaining olive oil over the toast and sprinkle remaining Parmesan cheese on top. Dunk toast into the soup and let soak for a few minutes before serving.

ITALIAN ONION SOUP

Steps:

• Heat the oil in a non-stick pot and sauté the garlic, leek and onions for about 30 minutes until golden brown, regularly stirring and scraping the bottom of the pot, turning down the heat after about 10 minutes. (You may need more oil if you are not using a non-stick pot).
• Add the tomatoes, stock, parsley, seasonings and balsamic vinegar. Mix well and bring to the boil. Then simmer for about 20 minutes.
• Preheat the oven to 180°C.
• While the soup is cooking, heat a little oil, butter and the remaining 6 cloves of garlic in a heavy-bottomed pan (that can go into the oven).
• Add a couple of handfuls of the day-old bread, cubed and toss until well coated. Then cook in the oven until golden.
• Transfer the croutons to a bowl and toss with a good handful of pecorino whilst still hot.
• To serve, ladle the soup into individual bowls and top with the croutons and an extra sprinkling of cheese.

ITALIAN VEGETABLE SOUP

Steps:

• Gently cook the onion, carrots and celery in the oil in a large saucepan for 20 mins, until soft. Splash in water if they stick. Add the sugar, garlic, purée, herbs and courgettes and cook for 4-5 mins on a medium heat until they brown a little.
• Pour in the beans, tomatoes and stock, then simmer for 20 mins. If you're freezing it, cool and do so now (freeze for up to three months). If not, add half the Parmesan and the pasta and simmer for 6-8 mins until pasta cooked. Sprinkle with basil and remaining Parmesan to serve. If frozen, defrost then re-heat before adding pasta and cheese and continuing as above.

ITALIAN ONION SOUP

Steps:

• In 12-14-inch skillet, heat oil over medium-high heat.
• Add garlic; cook and stir until garlic begins to brown but not burn.
• Stir in onions and salt.
• Cook about 7 minutes.
• Reduce heat to medium.
• Cook about 10 minutes longer, stirring occasionally, until onions are golden brown.
• Stir in sage and vinegar.
• Cook 2-4 minutes, stirring occasionally, until liquid has evaporated.
• Stir in broth.
• Simmer over medium heat 10 minutes, stirring occasionally.
• Meanwhile, set oven control to broil.
• Sprinkle bread with cheese; place on cookie sheet.
• Broil with tops 4-6 inches from heat until cheese is melted (watch carefully).
• Place 1 slice of bread on each serving of soup.