For starters, I love French Onion soup and I really adore Italian flavors like garlic and Parmesan cheese, so I knew this soup would be delicious-and I definitely did. Matt actually said that he liked this soup better than French Onion soup! What I think I liked best was the garlic bread that goes on the bottom of the bowl-it adds a nice flavor and texture to the soup.
This recipe is originally from Maryann Esposito, who I used to watch on PBS cooking. I've always been interested in cooking, and PBS had some of the first cooking shows I used to watch-this was all pre-Food Network Days. I know her name doesn't sound Italian, but she has some great Italian recipes! Thank you to A Taste of Home Cooking for hosting another fun recipe swap-I've been getting some great recipes from these swaps!
Zuppa di Cipolle di Toscano (Tuscan Onion Soup)
6 tablespoons Extra Virgin Olive Oil
1/4 lb. pancetta diced
5 large yellow onions peeled and thinly sliced (mandolin 3/16”)
1/4 cup fresh lemon juice
5 1/2 cups hot beef broth fresh or low-sodium canned
1/2 cup dry red wine
2 rolls cut in half length-wise (I used sliced French bread and made extra)
1 garlic clove, minced
1 cup grated Parmigiano Reggiano cheese
Fine sea salt to taste
Grinding coarse black pepper
In a large soup pot or Dutch oven heat 4 tablespoons of the oil over medium high heat. Add the pancetta and cook for 2 minutes. Stir in the onions, cover the pot and cook for about 15 minutes, stirring frequently. When the onions are limp add the lemon juice and allow it to evaporate.
Pour in the broth and wine and stir the mixture. Cover the pot and simmer for 30 minutes. Add salt and pepper to taste. Keep the soup warm while you fry the bread.
To prepare the bread, heat the remaining olive oil in a sauté pan, add minced garlic and brown the bread on both sides. Place a slice in each of 4 individual soup bowls. Pour the soup over the bread and divide and sprinkle the cheese over the top. Serve with additional garlic bread, if desired.