Onion Soup - {Zuppa Di Cipolla}

Recipe Ingredients

1/2 cup	118ml	Olive oil
1/4 lb	113g / 4oz	Pancetta or salt pork - diced
5 lbs	2270g / 80oz	Onions - thinly sliced (large)
6 cups	1422ml	Homemade Beef Broth - (see recipe)
2 tablespoons	30ml	Grated Parmigiano-Reggiano cheese
		Salt - to taste
		Freshly-ground black pepper - to taste
4		Italian bread
2 teaspoons	10ml	Dry sherry
8		Swiss, Gruyere, or Provolone cheese - plus
		Additional cheese grated, if desired

Recipe Instructions

In a large soup pot, heat 2 tablespoons of olive oil over medium-high heat, add the pancetta or salt pork, and saute for about 2 minutes. Add the onions, cover the pot, and cook slowly for about 15 minutes, stirring often, until limp. Add the broth and grated cheese, stir well, re-cover the pot, and simmer the soup for about 30 minutes.

In a skillet, heat 1/4 cup of the olive oil and fry the bread slices on each side until golden brown. Add additional oil as needed. Drain the bread on brown paper and set aside.

To serve, ladle the soup into individual ovenproof soup bowls. Add 1/2 teaspoon sherry to each bowl. Place a slice of cheese on top of each bowl, then a slice of bread and another slice of cheese. Sprinkle with additional grated cheese, if desired. Place the soup bowls under the broiler and broil until the cheese is melted and golden brown. Serve immediately.

This recipe yields 4 servings.

Source:
Ciao Italia at http://www.ciaoitalia.com

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