Every region has an onion special that brings tears of joy to onion lovers and worried expressions from those who are suspicious of the Noble Bulb. This particular cipollata, a thick, unusual stewed onion soup, is Umbrian, and also calls for tomatoes. To serve 6:
Prep Time: 20 minutes
Cook Time: 70 minutes
Ingredients:
- 2 1/4 pounds (1 k) very finely sliced onions
- 1/3 cup + 2 tablespoons (100 ml) olive oil
- 6 ounces (150 g) tomato sauce
- Salt & pepper
- Sliced, toasted day old bread
Preparation:
Sauté the onions in a pot with the oil over a low flame, wilting the onions but not letting them brown. Then stir in the tomato sauce, cover, and simmer the pot for at least an hour, checking it occasionally and adding small amounts of water to keep it from drying out.
When the onions are very tender and begin to fall apart, bring it to the table and serve it over the toasted bread.
Yield: 6 servings cipollata, or Umbrian onion soup.
When the onions are very tender and begin to fall apart, bring it to the table and serve it over the toasted bread.
Yield: 6 servings cipollata, or Umbrian onion soup.
