There’s something about making a soup on a rainy and chilly Saturday afternoon. With the smell of the onions permeating the house, it seems to invite people to stay at home, and allows them to look forward to dinner. In my opinion, nothing says home like the aroma of cooked onions.
This is an Italian soup, from Umbria. For those of you following along with the cookbooks at home, the use of butter and olive oil would have been the clues that could pinpoint the region.
This is also the first “onion” recipe, even though I have yet to officially announce that “onion” is the next ingredient up for discussion.
- 6 oz. pancetta slices, chopped
- 2 Tbsp. Olive oil
- 1 Tbsp. Butter
- 3 large onions, sliced (should get about 5+ cups of onions)
- 2 teaspoons granulated sugar
- 5 cups chicken stock
- 28 oz can Italian plum tomatoes, chopped
- slices of toasted bread
- Parmesan cheese, shredded
- Basil leaves, shredded
Place a dutch oven over medium-low heat. Add the pancetta and cook until the fat starts to turn yellow. When the fat starts to run into the pot, increase the heat to medium and add oil, butter, onions and sugar.
Cook the onions for 20-25 minutes. When the onions starts become soft and golden. Add the chicken stock and chopped tomatoes. Bring to a boil and then lower the heat to low. This should bring the soup to a simmer. Cook for 40 minutes.
When serving, place a slice of toasted bread into the bowl. Ladle the soup over top and then garnish with the Parmesan cheese and strips of basil leaves.
Serves 4 – 6