Carmelize onlion and watercress soup with marsala and parmean toasts | Rialto Restaurant
Caramelized onion and watercress soup with Marsala and parmesan toasts This is an obvious adaptation of a classic.
Ingredients
- 8 ¼” slices from a baguette
- ¼ cup olive oil
- a tablespoon or so of Parmigiano Reggiano cheese
- 2 cups caramelized onions
- ½ cup Marsala
- 1 teaspoon chopped fresh thyme
- 1 cup clean watercress leaves
- 4 cups chicken stock
- Kosher salt
- freshly ground black pepper
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