Tuscan Onion Soup
6 servings
75 minutes
Tuscan onion soup is the essence of rustic Italian cuisine, infused with the aromas of earthy onions, fragrant parsley, and rich meat broth. Its roots trace back to ancient Tuscany, where simple yet hearty dishes formed the basis of peasant tables. Slowly simmered onions caramelize to a soft sweetness, while golden slices of bread absorb the deep flavors of the broth, turning into a tender, velvety base. Parmesan adds a savory saltiness that completes the harmony of flavors. This soup perfectly warms on cool evenings, and a glass of Chianti makes the meal truly Tuscan. It's simple to prepare but boasts an exquisite flavor that unfolds with every sip.
1
Peel the onion and slice it into thin rings, finely chop the parsley and carrot. Place everything in a clay pot, add most of the oil, and simmer on low heat for at least an hour, stirring occasionally.
- Red onion: 1 kg
- Curly parsley: 3 stems
- Carrot: 2 pieces
- Olive oil: 100 ml
2
Once the onion starts sticking to the bottom, add meat broth, season with salt and pepper, and heat. Slice the bread, lightly toast it in olive oil, and place a piece in each plate.
- Meat broth: 1 l
- Salt: to taste
- Ground black pepper: to taste
- Stale white bread: 300 g
- Olive oil: 100 ml
3
Pour soup over the bread and grate parmesan
- Grated Parmesan cheese: 100 g
4
Serve with Chianti.
