Zuppa Di Cipolle Di Toscano: Onion Soup from Tuscany

Ingredients

• 6 tablespoons Extra Virgin Olive Oil
• 1/4 lb. pancetta diced
• 5 large yellow onions peeled and thinly sliced
• 1/4 cup fresh lemon juice
• 5 1/2 cups hot beef broth fresh or low-sodium canned
• 1/2 cup dry red wine
• 4 slices coarse bread cut 1/2-inch thick
• 1 cup grated Parmigiano Reggiano cheese
• Fine sea salt to taste
• Grinding coarse black pepper

Instructions

1. 1
   In a large soup pot heat 4 tablespoons of the oil over medium high heat, add the pancetta and cook for 2 minutes. Stir in the onions, cover the pot and cook slowly for about 15 minutes, stirring often. When the onions are limp add the lemon juice and allow it to evaporate.
2. 2
   Pour in the broth and wine. Stir the mixture. Cover the pot and simmer for 30 minutes. Add salt and pepper to taste. Keep the soup warm while you fry the bread.
3. 3
   Preheat the broiler.
4. 4
   Heat the remaining olive oil in a sauté pan and brown the bread on both sides. Drain the slices on paper towels, then place a slice in each of 4 individual soup bowls. Pour the soup over the bread and divide and sprinkle the cheese over the top.
5. 5
   Broil the soup until the cheese melts. Serve immediately.