Cipollata

By LeeBoruchow

Almost more of an onion stew than a soup.

Ingredients

• 3 tablespoons unsalted butter
• 4 tablespoons extra-virgin olive oil
• 12 red or white bulb onions, thinly sliced into rings
• 1 cup dry white wine
• 1 cup milk
• 6 cups brodo or brown chicken stock
• 3 large eggs
• 1/2 cup freshly grated parmigiano-reggiano
• Salt and freshly ground black pepper
• slices of country bread

Details

Servings 4

Preparation

Step 1

In a large heavy-bottomed pot, heat olive oil and melt the butter medium heat. Add the onions and cook slowly for 30 minutes, stirring occasionally and allowing them to develop a rich brown color. Gradually add the wine, milk, and stock, stirring gently but constantly. Increase the heat slightly, and cook for 30 minutes at a brisk simmer.

Remove soup from heat. Beat eggs in a bowl and temper with a ladle of the soup. Stir cheese and eggs into soup and season with salt and pepper. Let rest for 5 minutes.

Grill or toast bread and drizzle with olive oil. Place crostini in a bowl and ladle soup on top.