Tuscan Onion Soup Recipes

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.

Steps:

• In a Dutch oven over medium heat, melt butter with the oil. Add the onions, rosemary, 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook for 30 minutes or until lightly browned, stirring occasionally. Add the broth, wine and vinegar; heat through., Meanwhile, in a small bowl, combine the tomatoes, basil, Parmesan cheese, garlic powder and remaining salt and pepper. Spoon tomato mixture over bread slices; top with mozzarella. Place on a baking sheet., Broil 3-4 in. from the heat for 2-3 minutes or until cheese is melted. Ladle soup into bowls; top with toast. Serve immediately.

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.

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.

Steps:

• In a large saucepan, saute onion and carrot in oil until onion is tender. Add the broth, water, salt and pepper; bring to a boil. Stir in beans and pasta; return to a boil. Reduce heat; cover and simmer for 15 minutes or until pasta and vegetables are tender, stirring occasionally. Add escarole; cook until just wilted.

Steps:

• Heat the oil in a non-stick pot and sauté the garlic, leek and onions for about 30 minutes until golden brown, regularly stirring and scraping the bottom of the pot, turning down the heat after about 10 minutes. (You may need more oil if you are not using a non-stick pot).
• Add the tomatoes, stock, parsley, seasonings and balsamic vinegar. Mix well and bring to the boil. Then simmer for about 20 minutes.
• Preheat the oven to 180°C.
• While the soup is cooking, heat a little oil, butter and the remaining 6 cloves of garlic in a heavy-bottomed pan (that can go into the oven).
• Add a couple of handfuls of the day-old bread, cubed and toss until well coated. Then cook in the oven until golden.
• Transfer the croutons to a bowl and toss with a good handful of pecorino whilst still hot.
• To serve, ladle the soup into individual bowls and top with the croutons and an extra sprinkling of cheese.

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Place sausage links on a baking sheet and bake 25 minutes, or until cooked through. Slice into 1/2 inch slices.
• Heat oil in a large saucepan over medium heat. Saute onions until translucent; add garlic and cook 1 minute.
• Stir in broth, water and potatoes; simmer 15 minutes.
• Reduce heat to low and add sausage, kale and cream; simmer until heated through and serve.

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.

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.