Name: Tuscan White Onion Soup with Crostini
Ingredients: 1/2 pound butter; 4 large Spanish onions, sliced; 8 cloves garlic, shaved; 8 shallots, sliced; 1 fresh thyme sprig; 1 teaspoon cardamom; 1 quart fresh chicken stock; Sea salt and fresh pepper, to taste; Balsamic Reduction, for garnish; Crostini, for garnish, recipe follows; Shaved Parmigiano-Reggiano cheese, for garnish; Unsweetened whipped cream, for garnish; 1 bottle balsamic vinegar; 1 baguette, cut in half and sliced lengthwise into 1/4-inch thick slices; Extra-virgin olive oil; Cracked black peppercorn and sea salt to taste; Parmigiano Reggiano cheese, grated

Directions

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Lynne Gigliotti, Grappa, Atlanta, GA

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Tuscan White Onion Soup with Crostini

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