Tuscan Onion Soup - Palio Restaurant, New York |
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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Published in Bon Appetit, November 2007. Serve with crusty bread and a salad. Ingredients:
2 tablespoons butter |
1 tablespoon extra virgin olive oil |
1 1/2 lbs white onions, peeled, thinly sliced |
3/4 cup dry white wine |
1 tomato, seeded, diced (about 1/2 cup) |
4 cups low sodium chicken broth |
1 ounce thinly sliced prosciutto, chopped |
4 prosciutto, slices |
1/2 teaspoon fresh thyme or 1/4 teaspoon dried thyme |
4 tablespoons finely grated parmesan cheese |
Directions:
1. Melt butter with oil in heavy large pot over medium-high heat. Add onions and saute until golden brown, about 20 minutes. Add wine; simmer until wine evaporates, about 4 minutes. Add tomato and saute 1 minute. Remove from heat. Transfer 1 cup onion mixture to blender. Add 1 cup chicken broth and puree until smooth. Return puree to pot. Add remaining 3 cups broth, chopped prosciutto, and thyme. Bring soup to boil. Reduce heat to medium-low, cover, and simmer 30 minutes to blend flavors.
2. Meanwhile, preheat broiler. Place 4 prosciutto slices on baking sheet. Sprinkle each with 1 tablespoon Parmesan cheese. Broil until cheese melts and bubbles and prosciutto is crispy, about 1 minute. Cut each slice into 6 pieces.
3. Ladle soup into bowls and top each serving with prosciutto pieces.
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