Tuscan Onion Soup

Tuscan Onion Soup Ingredients

1/4 c Extra-virgin olive oil	4 lg Brown onions; about 2
2 oz Mild Italian sausage;	5 c Beef broth
2 oz Pancetta; finely chopped;	Salt to taste
1 sm Carrot; finely chopped	4 sl Rustic bread
1 sm Stalk celery; finely chopped	2 Garlic cloves; peeled

Instructions for Tuscan Onion Soup

Cooks notes: To slice onions easily, use the fine slicing blade of the food processor. The sliced onions are then soaked to soften their flavor. Cover with cold water and leave overnight or cover with boiling water and allow to soak for at least 30 minutes, then drain. Pancetta is a spicy Italian bacon. Its sold in Italian markets. If it isunavailable, you can substitute regular bacon. 1. In a heavy-bottomed soup pot or Dutch oven, cook sausage, pancetta, carrot and celery in olive oil on medium-low heat for about 10 minutes, stirring with a wooden spoon to break up the sausage. 2. Add drained onions to sausage mixture. Stir until liquid on onion evaporates, 3-4 minutes. Add just enough broth to barely cover the onions, about 2 cups. Simmer, covered, 1 hour. Add remaining broth and salt to taste; simmer, uncovered, 20 minutes. 3. Toast bread on both sides under the broiler and rub one side with the garlic. Presentation: Place bread in 4 bowls. Ladle soup over bread. Serve. Yield: 4 servings Nutritional information (per serving): 341 calories, 22 grams fat, 22 grams saturated fat, 16 milligrams cholesterol, 1,648 milligrams sodium, 58 percent calories from fat Source: "Soups of Italy" Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 27, 1998

Main Ingredient: OnionsCuisine: Uncategorized

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