Tuscan Onion Soup with Grilled
Bread and Shaved Wisconsin Parmesan
Makes 6 servings
Ingredients:
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 Valpolicella, Merlot, Beaujolais
salt to taste
freshly ground black pepper to taste
6 slices rustic country style bread
2 garlic cloves, peeled
3 ounces Wisconsin Parmesan cheese, in 1 chunk
2 tablespoons chopped fresh parsley
Preparation:
Soup:
Peel onions and cut in half lengthwise. Thinly slice
crosswise. Trim leeks and cut in half lengthwise. Slice crosswise in
1/4-inch slices, using 3 inches of pale green. Place leeks in cold water
and rinse to remove dirt. Drain. Reserve onions and leeks.
Unroll pancetta and dice into 1/4-inch slices. Heat olive oil in large
soup pot over medium-high heat. Add pancetta and cook until some of the
fat has been rendered, about 5 minutes. Add onions and leeks. Sauté 20
minutes or until tender, stirring occasionally. Add stock and simmer 30
minutes. (Soup can be prepared to this point 1 day in advance.)
Stir vinegar, wine, salt and pepper into soup. Cook until thoroughly
heated.
Bread:
Toast bread slices and rub with peeled garlic cloves.
Final Preparation:
Spoon soup into soup bowls. Float bread croutons in
soup. Pare 4 or 5 shavings of the cheese on top of each serving. Garnish
with chopped parsley and serve immediately.
Source: Chef Tom Catherall
