Recipe courtesy of Lynne Gigliotti
Tuscan White Onion Soup with Crostini
- Level: Easy
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
Balsamic Reduction:
1 bottle balsamic vinegar
Crostini:
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.
