Here is a rich, tomatoey, distinctly non-French variation on onion soup, from Calabria. To serve 6:
Prep Time: 30 minutes
Cook Time: 55 minutes
Ingredients:
- 2 1/4 pounds (1 k) finely sliced rosso di tropea onions (these are sweet;
- if what's sweet where you are is white use them)
- 1 pound ripe plum tomatoes, blanched, peeled, seeded, drained and chopped
- 2 cloves garlic, minced
- 2 tablespoons parsley, mixed
- A hot pepper, shredded
- 1/4 cup olive oil
- Salt
- Sliced bread
- Grated Pecorino romano to taste
Preparation:
Sauté the garlic and the onions for a few minutes, being careful lest the onions brown, and the tomato, parsley, and hot pepper, and cook for about 15 minutes; during this time bring 1 1/2 quarts (1.5 l) of water to boil. When the time is up add the water to the pot, mix well, check seasoning, adding salt to taste, and simmer until done, about 45 minutes.
Toast the bread.
Line the bottoms of your soup bowls with the bread, sprinkle it with grated cheese, and ladle the soup over it.
Yield: 6 servings of rich, tomatoey, distinctly non-French onion soup.
Toast the bread.
Line the bottoms of your soup bowls with the bread, sprinkle it with grated cheese, and ladle the soup over it.
Yield: 6 servings of rich, tomatoey, distinctly non-French onion soup.
