Umbrian Onion Soup

[Sylvia]

This is a traditional rustic country soup from northern Italy. Sweet white Italian onions are best if you can source them.

Umbrian Onion Soup

Serves 4

1 lb.9oz/700g onions
4 oz/115g rindless streaky bacon or pancetta, chopped
1 oz/25g butter
2 Tbsp olive oil
1 tsp sugar
seasoning
2 pts/1.2 litres chicken stock
12 oz/350g plum tomatoes, peeled and chopped
12 fresh basil leaves
freshly grated parmesan cheese, to serve

Thinly slice the onions and reserve.
Place the bacon in a large heavy saucepan and cook over a low heat, stirring, for 5 minutes or until the fat begins to run. Add the butter, olive oil, sliced onions, sugar and a pinch of salt and stir to mix. Cover and cook, stirring occasionally, for 15-20 minutes, or until the onions are golden brown.

Pour in the stock, add the tomatoes and season to taste. Cover and simmer, stirring occasionally, for 30 minutes.

Tear 8 of the basil leaves into pieces and stir into the soup, then taste and adjust seasoning, if necessary. Ladle the soup into warmed serving bowls, garnish with the remaining basil leaves and serve, handing the Parmesan around separately.

Sylvia446

[Chris in NM]

Sylvia, do you ever add a little bit of wine to this dish? The onion soup I make calls for a bit of wine.

Chris

[Sylvia]

Good morning Chris,

How are you? Have you recovered from your hectic week-end.

Re the wine question:

A splash of wine never goes amiss, as long as you know who'll be eating it and know that they have no known allergies. I add an extra splash wine when I am making French Onion Soup.

I also believe that if the wine is not worth drinking, it shouldn't be added to your food.

I add wine, or sometimes cider, to most of my stocks and gravies.

Sylvia446