Zuppa di Cipolle
This humble recipe for Zuppa di Cipolle, onion soup, was created by the artists and bricklayers who build the Duomo. The men put onions and water in pots by the fires where the bricks were being baked in order to feed themselves during the cold winter nights. The tradition poor man's food became an instant hit when Catherine de' Medici, an Italian noblewoman born into the Medici family and who was Queen of France from 1547 to 1559, fell in love with the soup during her reign. She had her chef recreate it in her own kitchen and transported it with her to France when she married the King. This hearty soup, slow simmered with golden onions and garnished with bruschetta, toasted bread, and Parmigiano Reggiano cheese is a Tuscan tradition loved by all.
Ingredients
Instructions
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Toast or grill the bread and put to the side.
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Chop onions finely and put them in a pan, add the butter and a couple of swirls of olive oil and cook over a medium with the cover on until they are soft. Turn with a wooden spoon. Add a small splash of water to the pan to help soften the onions. Add the potato and hot broth and let cook for 20 to 30 minutes.
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Take the toasted or grilled bread and put on the bottom of the terracotta bowl then sprinkle with Parmesan cheese. Repeat process, then add the onion broth on top. Garnish with Parmesan cheese, then bake for 5 minutes in preheated oven at 180 degrees. Serve immediately.