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Name: Florentine Onion Soup - Carbaccia
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 4 c Stale Italian or French; Parmesan cheese, grated; 2 tb olive oil; 1 Cinnamon; 750 ml White wine; Salt; 2 ts Sugar; 4 lb Yellow onions, cut in half; 4 c Chicken broth

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INGREDIENTS

4 c Stale Italian or French
Parmesan cheese, grated
2 tb olive oil
1 Cinnamon
750 ml White wine
Salt
2 ts Sugar
4 lb Yellow onions, cut in half
4 c Chicken broth

Servings

INSTRUCTIONS

In a Dutch oven, heat olive oil over medium high heat. Add the onions and toss to coat with the oil. Cover tightly, reduce the heat to medium-low, and cook, stirring occasionally, until the onions are soft an just beginning to color (30 minutes). Remove the cover, increase the heat to medium, and cook, stirring occasionally, until the onions are amber (45 minutes). Sprinkle with sugar and a little salt. Cook, stirring frequently until the sugar melts and the onions are caramelized (5 more minutes). Add the wine, broth, and cinnamon stick. Stir well, and bring to boil. Cover tightly, reduce heat to low and simmer gently for one hour, stirring occasionally. Add the bread to the simmering soup and continue cooking until the bread disintegrates, 30 to 45 minutes. Stir occasionally to prevent the soup from sticking to the bottom of the pot. Discard the cinnamon stick. Using a wire whisk, whip the soup until the bread is well incorporated. Taste and add more salt if needed. Garnish with Parmesan. From the cafe creosote web page. Nutritional Information: Calories 687, Calories from fat 18%, Carbohydrate 107g, Protein 17g, Cholesterol 3mg, Sodium 1907mg Posted to MM-Recipes Digest V4 #067 by "Kim" on Mar 7, 1997.

NOTES

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Florentine Onion Soup - Carbaccia

4 c Stale Italian or French
 Parmesan cheese, grated
2 tb olive oil
1 Cinnamon
750 ml White wine
 Salt
2 ts Sugar
4 lb Yellow onions, cut in half
4 c Chicken broth

In a Dutch oven, heat olive oil over medium high heat. Add the onions and  toss to coat with the oil. Cover tightly, reduce the heat to medium-low,  and cook, stirring occasionally, until the onions are soft an just  beginning to color (30 minutes).    Remove the cover, increase the heat to medium, and cook, stirring  occasionally, until the onions are amber (45 minutes). Sprinkle with sugar  and a little salt. Cook, stirring frequently until the sugar melts and the  onions are caramelized (5 more minutes). Add the wine, broth, and cinnamon  stick. Stir well, and bring to boil. Cover tightly, reduce heat to low and  simmer gently for one hour, stirring occasionally.    Add the bread to the simmering soup and continue cooking until the bread  disintegrates, 30 to 45 minutes. Stir occasionally to prevent the soup from  sticking to the bottom of the pot. Discard the cinnamon stick. Using a wire  whisk, whip the soup until the bread is well incorporated. Taste and add  more salt if needed. Garnish with Parmesan. From the cafe creosote web  page.    Nutritional Information: Calories 687, Calories from fat 18%, Carbohydrate  107g, Protein 17g, Cholesterol 3mg, Sodium 1907mg  Posted to MM-Recipes Digest V4 #067 by "Kim" <kreese@paradise.net> on Mar  7, 1997.

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Nutrition

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Serving Size: 1 Serving (491g)
Recipe Makes: 6 Servings

Calories: 59
Calories from Fat: 13 (22%)

Amt Per Serving		% DV

	Total Fat 1.4g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.8g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 620.6mg		21 %
Potassium 70.3mg		2 %
Total Carbohydrate 5.6g		2 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 5.3g
Protein 0.9g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 59

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