Recipe courtesy of Lynne Gigliotti

Tuscan White Onion Soup with Crostini

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  • Level: Easy
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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


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


  1. 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.
  2. For the Balsamic Reduction: In a saucepot over medium-high heat, reduce 1 bottle balsamic vinegar until it's the consistency of syrup.
  3. 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.
  4. To serve, heat soup in a separate pot, whisk in whipped cream. Ladle into bowl. Garnish with Balsamic Reduction, shaved Parmesan cheese and Crostini.