Tuscan Onion Soup with Shaved Parmesan
- 3 pounds white onions (3 or 4 large)
- 4 medium leeks
- 4 ounces pancetta, in 1 piece
- 1/4 cup extra-virgin olive oil
- 6 cups chicken stock
- 3 to 4 tablespoons balsamic vinegar
- 3/4 to 1 cup fruity red wine, such as Merlot or Beaujolais
- Salt and pepper, to taste
- 6 slices rustic country style bread
- 2 garlic cloves, peeled, halved
- 3 ounces Wisconsin parmesan cheese, in 1 chunk
- 2 tablespoons fresh parsley, chopped
- Peel the onions and cut in half lengthwise. Thinly slice crosswise.
- Trim the leeks and cut in half lengthwise. Slice crosswise in 1/4-inch slices,
using 3 inches of pale green. Place the leeks in cold water, and rinse to remove
the dirt. Drain. Reserve the onions and leeks.
- Unroll the pancetta and dice into 1/4-inch pieces.
- Heat the olive oil in a large soup pot over medium-high heat. Add the pancetta
and cook until some of the fat has been rendered, about 5 minutes.
- Add the onions and leeks. Sauté for 20 minutes or until tender, stirring occasionally.
- Add the stock, and simmer 30 minutes.
- Stir the vinegar, wine, salt, and pepper into the soup. Cook until thoroughly
- Toast the bread slices, and rub with the peeled garlic clove halves.
- Spoon the soup into soup bowls. Float the bread croutons in the soup. Pare 4
or 5 shavings of the cheese on top of each serving.
- Garnish with the chopped parsley, and serve immediately.
By Chef Thomas Catherall, C.M.C
Recipe and photo used with permission from:
Dairy Farmers of Wisconsin