Onion Soup, Florentine Style

By draingal

Ingredients

• 1/4 cup olive oil, preferably extra-virgin
• 4 lbs. yellow onions, cut in half lengthwise, then thinly sliced
• 2 tsp. sugar
• salt
• 1 bottle of dry white wine
• 4 cups Italian style broth or 3 cups canned chicken stock or vegetable broth; diluted with 1 cup water
• 1 piece cinnamon stick, about 1.5" long
• 4 cups torn or cut very stale Italian or French bread
• whole fresh chives for garnish
• freshly grated parmesan cheese (preferably Parmigiano-Reggiano)

Details

Servings 4

Preparation

Step 1

In heavy soup pot or dutch oven, heat the oil over medium heat. Add the onions and toss to coat with the oil. Cover tightly, reduce the heat to medium-low, and cook, stirring occasionally, until the onions are soft and just beginning to color, about 30 minutes.
Remove the cover, increase the heat to medium, and cook, stirring occasionally, until the onions are amber, about 45 minutes. Sprinkle with the sugar and a little salt. Cook, stirring frequently, until the sugar melts and the onions are caramelized; about 5 minutes longer. Add the wine, broth and cinnamon stick. Stir well and bring to a boil. Cover tightly, reduce the heat to low, and simmer gently, stirring occasionally, for 1 hour.
Add the bread to the simmering soup and continue to cook, uncovered, until the bread disintegrates, 30 to 45 minutes longer. Stir occasionally to prevent the soup from sticking to the bottom of the pot.
Discard the cinnamon stick. Using a wire whisk, whip the soup until the bread is well incorporated. Taste and add more salt if needed. Garnish with chives and serve immediately. Pass the cheese and enjoy.