Onion Soup, Emilia-style: Cipollata

Name: Onion Soup, Emilia-style: Cipollata
Prep time: 3 h 10 min
Cook time: 3 h 10 min
Total time: 3 h 10 min
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp black peppercorns; 6 slices Tuscan bread; 4 Tbsps butter; 3 carrots, coarsely chopped; 4 ribs celery, coarsely chopped; 2 kilograms chicken wings, backs, and bones; 1 Tbsp lard, or fat back; 3 eggs, beaten; 4 Tbsps extra virgin olive oil; 4 Tbsps flour; 118 milliliters milk; 2 Tbsps extra-virgin olive oil; 2 onions, coarsely chopped; 1 bunch parsley stems; 59 milliliters freshly grated Pecorino Toscano; 6 servings Salt and pepper; 2 Tbsps tomato paste; 118 milliliters white wine; 12 cippole, red bulb onions, thinly sliced

Onion Soup, Emilia-style: Cipollata might be just the main course you are searching for. This recipe serves 6. One portion of this dish contains around 36g of protein, 52g of fat, and a total of 739 calories. Head to the store and pick up milk, extra virgin olive oil, olive oil, and a few other things to make it today. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes about 3 hours and 10 minutes.

Instructions

In a large, heavy-bottomed pot, melt the butter and the lard over low heat.

Ingredients you will need

Butter

Lard

Equipment you will use

Pot

Add the onions and cook slowly, allowing them to develop a rich brown color. Once the onions have cooked for about 20 minutes, add the flour and stir through.

Ingredients you will need

Onion

All Purpose Flour

Add the wine, milk and stock, then gently stir. Cook 10 minutes more, at a high simmer.

Ingredients you will need

Stock

Milk

Wine

Whisk in the eggs and cheese and continue to cook until the liquid thickens to stew consistency. Season with salt and pepper. Grill each slice of bread, drizzle with oil and serve with the cipollata in warmed bowls.

Ingredients you will need

Salt And Pepper

Cheese

Bread

Egg

Stew

Cooking Oil

Equipment you will use

Bowl

Grill

Whisk

In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add all the chicken parts and brown all over, stirring to avoid burning.

Ingredients you will need

Chicken Pieces

Remove the chicken and reserve.

Ingredients you will need

Whole Chicken

Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.

Ingredients you will need

Tomato Paste

Peppercorns

Vegetable

Carrot

Whole Chicken

Parsley

Celery

Onion

Water

Equipment you will use

Wooden Spoon

Frying Pan

Pot

Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.

Ingredients you will need

Extract

Stock

Equipment you will use

Ladle