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.