Onion Soup, Emilia Style - {Cipollata}

Recipe Ingredients

4 tablespoons	60ml	Butter
1 tablespoon	15ml	Lard or fat back
12		Cippole, red bulb onions - thinly sliced
4 tablespoons	60ml	Flour
1/2 cup	118ml	White wine
1/2 cup	118ml	Milk
4 cups	948ml	Brown Chicken Stock - (see recipe)
3		Eggs - beaten
1/4 cup	59ml	Freshly-grated Pecorino Toscano
		Salt - to taste
		Freshly-ground black pepper - to taste
6		Tuscan bread
4 tablespoons	60ml	Extra-virgin olive oil

Recipe Instructions

In a large, heavy-bottomed pot, melt the butter and the lard over low heat. Add the onions and cook slowly, allowing them to develop a rich brown color. Once the onions have cooked for about 20 minutes, add the flour and stir through. Add the wine, milk and stock, then gently stir. Cook 10 minutes more, at a high simmer.

Whisk in the eggs and cheese and continue to cook until the liquid thickens to stew consistency. Season with salt and pepper.

Grill each slice of bread, drizzle with oil and serve with the cipollata in warmed soup tureens.

This recipe yields 6 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2B13) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.