This is another one of the Peasant soups that Italy is known for. It’s great on a cold day, or as a start to Thanksgiving dinner. Little known made-up fact: the Tuscans were quite found of celebrating American Thanksgiv…

It’s a must to use sweet onions in this soup, or you will get something far different than intended.

  • 4 oz blanched almonds
  • 2/3 c. white wine vinegar
  • cinnamon stick
  • 2 lbs Sweet onions
  • 4 T olive oil
  • 1 t sugar
  • 1 t salt
  • 32 oz. Chicken stock
  • 6 slices Italian bread (Pugliese, if you can find it)
  • Crumbled Fontina cheese
  • Chopped Italian Parsly (for garnish)

Crush the almonds (in mortar or food chopper) and soak in the vinegar with the cinnamon stick for about one hour. This should create a bit of an almond “paste”

Chop the onions and fry in the oil until translucent.

Rinse the almonds in a sieve and add to the onions, along with the cinnamon stick. Add the sugar, salt and stock, bring to a boil, then turn down the heat and simmer for half an hour.

Toast the slices of bread (putting them in a 350 degree oven for a few minutes works fine), place a slice in each dish. Ladle soup over bread (or use it as I had done in the pic above)

Sprinkle with grated cheese and top with parsley.

Serves 4

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