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Well, for lunch, I had still more of the below recipe. It is getting better with each passing day, so much so that I need to post the recipe.

Zuppa di Cipolla Aretine
(Onion Soup in the Arezzo Style)

6 yellow onions (~2 lbs), sliced
2 oz. (1/2 stick) butter
1 quart vegetable broth
Salt and pepper
20 slices Tuscan-style bread (hearty country-style)
Fontina cheese, sliced
Parmigiano cheese, grated

Sauté the sliced onions in butter until soft. Add the broth to the onions and simmer for about 10 minutes, adding salt and pepper. Butter two loaf pans. Line the bottoms of the pans with the sliced bread and spoon in a layer of onions and broth. Add a layer of Fontina slices to each pan, then another layer of bread and broth. Sprinkle generously with parmigiano. Bake in the oven for 30 minutes at 350ºF. It’s even better the second da, better yet the third, fourth, etc...

www.vinocellar.com -- Mm-Mm-good
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