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Tuscan Onion Soup


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

2 tbsp (1/4 stick) butter
1 tbsp extra-virgin olive oil
1 1/2 lbs white onions, peeled, thinly sliced
3/4 cup dry white wine
1 tbsp tomato paste
4 cups low-sodium chicken broth
1 oz thinly sliced prosciutto, chopped (about 1/4 cup), plus 4 prosciutto slices
1/2 tsp fresh thyme or 1/4 tsp dried thyme
4 tbsp finely grated Parmesan cheese


1. Melt butter with oil in heavy large pot over medium-high heat. Add onions and saute until golden brown, about 20 minutes. Add wine; simmer until wine evaporates, about 4 minutes. If any fond has developed on the bottom of the pan, scrape it up now. Add tomato paste and saute 1 minute. Remove from heat.


2. Transfer 1 cup onion mixture to blender. Add 1 cup chicken broth and puree until smooth. Return puree to pot.


3. Add remaining 3 cups broth, chopped prosciutto and thyme. Bring soup to boil. Reduce heat to medium-low, cover, and simmer 30 minutes to blend flavor.


4. Meanwhile, preheat broiler. Place four prosciutto slices on a baking sheet. Sprinkle each with 1 tbsp Parmesan cheese. Broil until cheese melts and bubbles and prosciutto is crispy, about 1 minute. Cut each slice into pieces.


5. Ladle soup into warm bowls and top each serving with prosciutto pieces.


NOTE: I used tomato paste, but the original recipe calls for 1 tomato, seeded and chopped (about 1/2 cup). Everything else is the same. I like tomato paste because it gives the dish a rich, ruddy hue.


If you want to try different a different herb, sage would be great. Rosemary would be nice too - just put a sprig in during the simmer and remove it just before serving. I'd suggest that you don't mix herbs here - it's such a simple dish that you want just one herbal note to shine through. Mixing herbs will muddy the taste here, I think.


Using prosciutto to replace the toast is pure genius, I think. But then anything with prosciutto in it is genius.


Pairs Well With


Notes

I don't see any particular reason why this is labeled Tuscan, other than the fact that it's trendy to call things Tuscan these days. That said, this recipe came from the kitchen of an Italian restaurant, and it's their version of a French Onion Soup, so it's much less fussy to make. The flavors are different than French Onion Soup, but it's still rich and hearty and great on a cold day.

NOTE: I used tomato paste, but the original recipe calls for 1 tomato, seeded and chopped (about 1/2 cup). Everything else is the same. I like tomato paste because it gives the dish a rich, ruddy hue.

If you want to try different a different herb, sage would be great. Rosemary would be nice too - just put a sprig in during the simmer and remove it just before serving. I'd suggest that you don't mix herbs here - it's such a simple dish that you want just one herbal note to shine through. Mixing herbs will muddy the taste here, I think.

Using prosciutto to replace the toast is pure genius, I think. But then anything with prosciutto in it is genius.

Definitely a delicious, lighter version of old-fashionned French onion soup!
I made it last night and it was delicious! I didn't puree the onion, though.

If it comes from an Italian restaurant and contains Italian ingredients, I don't see why you couldn't call it "Tuscan". It seems to be more so than French Toast is French. Or German Baby is baby. Or...well, you get the idea. I don't suppose you necessarily NEED to give a recipe a regional moniker, but to many, it can be nostalgic. "Ah, Tuscany...the food, the wine, the naked moonlit midnight walks through Sienna..."

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