Tuscan Onion Soup - Palio Restaurant, New York

swissms's Note:

Published in Bon Appetit, November 2007. Serve with crusty bread and a salad.

• Total Time: 55 mins
• Prep Time: 0 mins
• Cook Time: 55 mins

Ingredients:

Servings: 4

• 2 tablespoons butter
• 1 tablespoon extra virgin olive oil
• 1 ½ lbs white onions , peeled, thinly sliced
• ¾ cup dry white wine
• 1 tomato , seeded, diced (about 1/2 cup)
• 4 cups low sodium chicken broth
• 1 ounce thinly sliced prosciutto , chopped
• 4 prosciutto , slices
• ½ teaspoon fresh thyme or ¼ teaspoon dried thyme
• 4 tablespoons finely grated parmesan cheese

Directions:

1. Melt butter with oil in heavy large pot over medium-high heat. Add onions and saute until golden brown, about 20 minutes. Add wine; simmer until wine evaporates, about 4 minutes. Add tomato and saute 1 minute. Remove from heat. Transfer 1 cup onion mixture to blender. Add 1 cup chicken broth and puree until smooth. Return puree to pot. Add remaining 3 cups broth, chopped prosciutto, and thyme. Bring soup to boil. Reduce heat to medium-low, cover, and simmer 30 minutes to blend flavors.
2. Meanwhile, preheat broiler. Place 4 prosciutto slices on baking sheet. Sprinkle each with 1 tablespoon Parmesan cheese. Broil until cheese melts and bubbles and prosciutto is crispy, about 1 minute. Cut each slice into 6 pieces.
3. Ladle soup into bowls and top each serving with prosciutto pieces.

Reviews

[Chef #1339325]

This is the BEST onion soup recipe! Have made it many times to rave reviews. I just sprinke Parmesan on top and don't even bother with step 2 which makes it even easier and tastes just as good! I have also made with beef broth and is great also. Just use a good quality broth ( I use Wolfgang Puck or Progresso)