Roasted Onion Soup from Tuscany / Zuppa di Cippolle Arrosti di Toscana

Name: Roasted Onion Soup from Tuscany / Zuppa di Cippolle Arrosti di Toscana
Ingredients: 6 tablespoons extra virgin olive oil; 1/4 pound pancetta, diced; 5-6 large onions, red and yellow mixed, peeled and sliced; 1/4 cup fresh lemon juice; 5 1/2 cups hot beef broth, fresh or low-sodium canned; 1/2 cup dry red wine; Fine sea salt to taste; Grinding coarse black pepper; 4 slices coarse bread cut 1/2-inch thick; 1/4 grated Parmigiano Reggiano cheese; 8 slices Swiss, Gruyere, or Provolone cheese, plus additional grated, if desired; INGREDIENTS

www.ciaoitalia.com

Hearty roasted onion soup from Tuscany with bacon, beef broth, and Parmesan. Perfect for crisp weather. Serves 4.

View full recipe on www.ciaoitalia.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.ciaoitalia.com.

Share this recipe:

Cooking tools:

Ingredients

6 tablespoons extra virgin olive oil
1/4 pound pancetta, diced
5-6 large onions, red and yellow mixed, peeled and sliced
1/4 cup fresh lemon juice
5 1/2 cups hot beef broth, fresh or low-sodium canned
1/2 cup dry red wine
Fine sea salt to taste
Grinding coarse black pepper
4 slices coarse bread cut 1/2-inch thick
1/4 grated Parmigiano Reggiano cheese
8 slices Swiss, Gruyere, or Provolone cheese, plus additional grated, if desired
INGREDIENTS