Umbrian onion soup

Umbrian onion soup

Cipollata

By
From
The Collection
Serves
6-8
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
1kg onions, finely sliced
60g lardo battuto or very fatty unsmoked bacon, beaten similarly
2 tablespoons olive oil, preferably umbrian
5 basil leaves, torn into pieces
salt
pepper
400g polpa di pomodoro or chunky passata
1 litre water
125g parmesan, grated
2 eggs, beaten
country bread, toasted and brushed with extra virgin olive oil

Method

  1. Cover the sliced onions with water and leave to soak overnight to sweeten them. Drain well.
  2. Put the tiny pieces of lard or bacon into a big pot with the olive oil and fry until crisp. Add the drained onion, basil, salt and pepper. Cook gently with the lid on until the onions are cooked but not burnt. Now add the tomato pulp and water. Mix well and cook gently for 1½ hours.
  3. Add the Parmesan to the beaten eggs and whisk into the hot soup in a similar way to making stracciatella, the Italian egg and stock soup. Add salt and pepper to taste, and ladle the soup into deep serving bowls with the toasted bread at the bottom.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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