Lighter than French Onion Soup, because the onions are parboiled rather than sautéed in butter. Pancetta, olive oil, and Parmigiano provide the Italian flavor, while the specifically Tuscan touch is the slices of good bread placed at the bottom of the bowl. Though post-Renaissance, the recipe is still an old one.
Leave the onions whole. Cook them in a large quantity of boiling, salted water for 10 minutes, then drain them, place under cold running water to cool, and chop coarsely. Transfer to a bowl.
3-PIECE: Set includes 1-qt, 1.5-qt, and 2.5-qt round glass bowls. This is the perfect set for all manners of prepping, baking and home entertainment.
EVERYDAY USE: High-quality tempered glass gives...
Chop the pancetta coarsely and sauté very lightly in the olive oil in a flameproof casserole, preferably terra-cotta. Add the chopped onions and sauté until they are golden, then add the hot broth. Cover the casserole and simmer for 35 minutes.
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Perfect for a small paella!
48 oz/ 6 cup capacity
Toast the bread slices on both sides. Place one in each of 4 heated terra-cotta soup bowls.
Taste the soup for salt and pepper, then pour into the bowls. Sprinkle with Parmigiano and freshly ground black pepper, then cover the bowls with lids and allow to rest for 5 minutes before serving.