Italian Onion Soup Zuppa Di Cipolle Al Percorino Recipes

Steps:

• Melt butter in large pot over medium heat. Add onions and stir to coat. Sprinkle with marjoram, salt and pepper. Reduce heat and cook uncovered on low for 45 minutes, stirring occasionally, or until onions are soft and golden. Increase heat to medium high, add wine, stir and cook 2 minutes. In small bowl, combine tomato paste and 1/4 cup beef broth; add to onions and stir. Add remaining broth and cook partially covered on low for 45 minutes. Prepare Crostini di Pepe Brush baguette slices on both sides with olive oil. Sprinkle tops with freshly ground pepper. Place in single layer on ungreased baking sheet. Bake at 375 degrees for 7 minutes; turn and bake an additional 5 minutes. Cool completely. Store in zip bag. Place a crostini slice in the bottom of a shallow bowl and spoon soup atop. Sprinkly generously with Romano Cheese

Steps:

• In a Dutch oven, heat 2 tablespoons oil and butter over medium heat. Add onions; cook and stir until softened, 10-13 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Add minced garlic; cook 2 minutes longer., Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add broth, pepper and salt; return to a boil. Reduce heat. Simmer, covered, stirring occasionally, for 1 hour. , Meanwhile, preheat oven to 400°. Place baguette slices on a baking sheet; brush both sides with remaining 3 tablespoons oil. Bake until toasted, 3-5 minutes on each side. Rub toasts with halved garlic. , To serve, place twelve 8-oz. broiler-safe bowls or ramekins on baking sheets; place 2 toasts in each. Ladle with soup; top with cheese. Broil 4 in. from heat until cheese is melted.