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Рецепт James Mcnair's Carabaccia (Florentine Onion Soup)
by Global Cookbook

James Mcnair's Carabaccia (Florentine Onion Soup)
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  Порций: 6

Ингредиенты

  • 2 Tbsp. extra-virgin extra virgin olive oil
  • 2 Tbsp. unsalted butter
  • 4 lb yellow onions halved lengthwise, and thinly sliced
  • 2 tsp sugar Salt to taste
  • 1 bot dry white wine - (750 ml)
  • 1 c. water
  • 3 c. homemade meat or possibly chicken stock or possibly canned reduced-sodium broth
  • 1 x cinnamon stick
  • 4 c. torn or possibly cut stale Italian or possibly French bread (abt 5 ounce) Freshly-grnd black pepper to taste
  • 3/4 c. freshly-grated Parmigiano-Reggiano cheese (abt 3 ounce)

Инструкции

  1. Combine the oil and butter in a heavy stock pot and place over medium heat till the butter is melted. Add in the onions and toss well to coat with the oil and butter. Cover, reduce the heat to medium-low and cook, stirring occasionally, till the onions just begin to color, about 30 min.
  2. Uncover the onions, increase the heat to medium, sprinkle with the sugar and a little salt and cook, stirring frequently, till the onions are richly browned and caramelized, 20 min or possibly longer, depending upon the moisture content of the onions.
  3. Add in the wine, water, stock or possibly broth and cinnamon stick. Stir well and bring to a boil. Cover tightly, reduce the heat and simmer gently, stirring occasionally, for 1 hour.
  4. Add in the bread to the simmering soup and continue cooking till the bread disintegrates, 30 to 45 min, stirring occasionally to prevent the soup from sticking to the bottom of the pot. Add in water as needed if the soup gets too thick.
  5. Throw away the cinnamon stick. Using a wire whisk, whip the soup till the bread is well incorporated. Season to taste with salt and pepper. Ladle the warm soup into warmed bowls and sprinkle each serving with a portion of the cheese.
  6. This recipe yields 6 servings.
  7. Comments: Carabaccia means "a combination of simple things." McNair suggests using onions which look especially dry because they will caramelize best.