Tuscan Style Cipollini Onion Soup

Ingredients

• 1.5 pounds Cipollini onions, peeled and halved
• 3 tablespoons Extra virgin olive oil
• 2 tablespoons Unsalted butter
• 1 tablespoon Fresh rosemary, finely minced
• 3 pieces Garlic cloves, thinly sliced
• 0.5 cup Dry white wine (like Pinot Grigio)
• 6 cups Beef or vegetable stock
• 1 tablespoon Balsamic vinegar
• 4 slices Thick slices of ciabatta bread
• 0.5 cup Grated Pecorino Romano cheese
• 1 pinch Sea salt and black pepper

Instructions

1. 1

   Heat the olive oil and butter in a heavy-bottomed pot or Dutch oven over medium-low heat.

2. 2

   Add the halved cipollini onions and cook slowly for 25-30 minutes, stirring occasionally until they are deeply caramelized and golden brown.

3. 3

   Stir in the minced rosemary and sliced garlic, cooking for another 2 minutes until fragrant.

4. 4

   Pour in the white wine to deglaze the pot, scraping up all the browned bits from the bottom.

5. 5

   Add the stock and bring the mixture to a gentle boil, then reduce heat and simmer for 20 minutes.

6. 6

   Stir in the balsamic vinegar and season with salt and pepper to taste.

7. 7

   While the soup simmers, toast the ciabatta slices and top them with a generous layer of Pecorino Romano.

8. 8

   Ladle the soup into bowls and place a cheesy ciabatta toast on top of each, allowing it to soak up the broth for a minute before serving.