Calabrian Onion Soup
Adapted from Lidia Bastianich via Sydney Rombola
2-3 T Olive oil in thick-bottomed pot. Once oil is heated, lightly cook 2 sliced garlic cloves.
Once garlic is almost browned add 2-3 large onions, sliced not too thinly and halved.
Season w/ salt and a little crushed red pepper.
Once onions have sweated and wilted, add 1 large can whole peeled plum tomatoes squished in your hand, along with all the juice from the can. (You could also probably used canned crushed tomatoes, but the squishing whole ones in your fingers is more authentic).
Add a little more salt to taste.
Bring soup to a boil and add 1-2 C boiling water.
Stir and cover.
Simmer for 45-60 minutes.
When the liquid has decreased by almost half, place a piece of toasted bread in the bottom of each soup bowl. (We used multigrain baguette. Hard bread works best.)
Put a slice of cheese over it, then spoon the onion soup over that. We used fontina cheese which melted SO nicely. Delicious!
Yum! We LOVE onion soup. Onion soup with tomatoes--Brilliant. Thanks, Candy! This is the first time food has actually sounded GOOD (not just maybe edible) for days.
ReplyDeleteYea! I'm glad it sounds good :) It's really yummy. Let me know if you like it!
ReplyDeleteCalabrian has a nice ring to it, almost like a name that could have come from Star Trek. "Star date 4-2-9-6-0: we have a Calabrian cruser to the starboard bow." I bet those aliens make a wicked soup.
ReplyDelete