Tuscanonionsoup Recipes

TUSCAN ONION SOUP

Steps:

• Saute pancetta in a large sauce pan over medium heat until it starts to brown, remove with a slotted spoon and reserve.
• Add the oil and onions and cook over high heat 4 minutes.
• Stir in garlic, reduce heat to low, cover and cook until onions are soft and golden brown.
• Add chicken broth, parsley, salt and pepper bring to a boil, reduce heat and simmer uncovered for 15 minutes.
• While soup is cooking, heat broiler and toast bread on both sides.
• Butter one side of the toast, sprinkle with cheese and cut into bite size pieces.
• To serve, add pancetta, ladle into 4 soup bowls and top with the toasted cheese croutons.

TUSCAN TOMATO SOUP RECIPE (PAPPA AL POMODORO)

Steps:

• In a medium size heavy bottom pot add a good lug of olive oil.
• Add the onions and red pepper flakes and sauté together for about 5 minutes until translucent. At this point stir in the rosemary and garlic and give it a good stir.
• Crush the tomatoes with your hands and add them to the pot. Pour in the vegetable stock and bring your tomato soup to a gentle simmer. Cook on low flame for 25 minutes.
• Adjust seasonings to taste with sea salt and set aside.

TUSCAN ONION SOUP (CARABACCIA)

Steps:

• Trim ends off onions; halve and peel. Cut onions into thin slices lengthwise along the grain.
• Heat olive oil in a very large skillet over medium-high heat. Add onions and kosher salt. Cook and stir until starting to turn translucent, 5 to 7 minutes. Reduce heat to medium and continue to cook, stirring occasionally, until very soft and sweet, about 1 hour.
• Add sage leaves, pepper, cinnamon, and almonds to the onions. Cook and stir until fragrant, 3 to 5 minutes. Transfer mixture to a soup pot. Pour in red wine vinegar and broth. Bring to a simmer over high heat. Reduce heat to medium-low and simmer until flavors blend, about 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Line a small baking sheet with aluminum foil.
• Place Italian bread on the baking sheet. Drizzle some olive oil over the bread; sprinkle sliced sage and some Parmesan cheese on top.
• Toast in the preheated oven until browned, about 15 minutes.
• Ladle soup into serving bowls and top each with a piece of toast. Drizzle remaining olive oil over the toast and sprinkle remaining Parmesan cheese on top. Dunk toast into the soup and let soak for a few minutes before serving.

TUSCAN VEGETABLE SOUP

Steps:

• In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
• Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
• Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
• Serve topped with Parmesan, if desired.

TUSCAN ONION SOUP (CARABACCIA)

Steps:

• Purée pancetta, celery, garlic and carrots in a food processor until mixture is a coarse paste.
• In an eight-quart pan, heat 1/3 cup olive oil, rosemary and sage over medium-high heat for two minutes. Add paste, turn heat to medium-low, and cook, stirring frequently, for five minutes. Add white wine, and simmer 10 minutes more.
• Add onions, salt and red pepper, and sauté over low heat, stirring frequently, until onions are very soft and some have turned golden brown, about 20 minutes.
• Add balsamic vinegar and stock, and simmer 25 minutes over low heat. Add spice mixture and peas, and cook 5 minutes more. Season with salt and black pepper to taste.
• While soup simmers, bring 2 cups water and the white wine vinegar to a boil in a small saucepan. Reduce heat until no bubbles break surface of water. Crack two eggs into water, and cook 4 minutes. Gently spoon eggs out of water, and reserve in a shallow dish with water in it. Bring water back to a boil, and repeat process until all the eggs are poached.
• Lightly toast bread. Brush each slice with olive oil, and sprinkle with two teaspoons Parmigiano-Reggiano. Toast again or broil until cheese has melted, about two minutes.
• Lay a slice of toast in each of six deep soup bowls, and top with a poached egg. Ladle soup over egg, sprinkle with remaining cheese, and serve.

TUSCAN WHITE ONION SOUP WITH CROSTINI

Steps:

• Melt butter and sweat onions, garlic, shallots until translucent. Add thyme and cardamom. Cover with chicken stock and bring to a boil. Season with salt and pepper. Simmer until tender. Blend really well in a blender. Strain through a chinoise. Adjust seasoning and texture.
• For the Balsamic Reduction: In a saucepot over medium-high heat, reduce 1 bottle balsamic vinegar until it's the consistency of syrup.
• For the Crostini: Preheat the oven to 300 degrees. Line a baking sheet with parchment paper and brush with extra-virgin olive oil. Season the pan with salt and pepper. Place the bread slices on the baking sheet and season the bread with extra-virgin olive oil, salt and pepper to taste. Sprinkle the bread with grated Parmesan cheese. Transfer the slices to the oven and bake until golden, about 5 minutes.
• To serve, heat soup in a separate pot, whisk in whipped cream. Ladle into bowl. Garnish with Balsamic Reduction, shaved Parmesan cheese and Crostini.

TUSCAN ONION SOUP

Steps:

• Dry fry the pancetta in a large saucepan for 3-4 minutes until it begins to brown.
• Remove the pancetta and set aside until required Add the oil and to the pan and cook the onions and garlic over high heat for 4 minutes.
• Reduce the heat, cover and cook for 15 minutes until the onions are lightly caramelized Add the stock to the saucepan and bring the mixture to a boil.
• Reduce the heat and leave the mixture to simmer, covered, for about 10 minutes Toast the slices of bread on both sides, under a preheated broiler, for 2-3 minutes or until golden.
• Spread the ciabatta with butter and top with the Gruyere or Cheddar cheese.
• Cut the bread into bite sized pieces Add the reserved pancetta back to the soup and season with salt and pepper to taste.
• Pour into bowls and top with the toasted bread.