Recipe courtesy of Gigi Hudson Valley and Dutchess County Tourism
Ingredients:
3 medium red onions, peeled and thinly sliced
3 medium white onions, peeled and thinly sliced
8 shallots, peeled and thinly sliced
2 Tbsp. butter
2 Tbsp. olive oil, plus more for drizzling
1 small bunch of flat leaf parsley, chopped
1/2 cup Marsala wine
1 qt. low-sodium chicken broth or stock
1 qt. low-sodium beef broth or stock
2 bay leaves
2 Tbsp. fresh thyme leaves, chopped
1 tsp. fresh rosemary, chopped
1 large egg yolk, beaten
4 Tbsp. grated pecorino or Parmesan cheese
Directions:
Place the onions and shallots in a medium-large, heavy-bottomed saucepan along with the butter and olive oil. Cook over low-medium heat, stirring often, until the onions and shallots are very soft and have a deep, rich golden hue, approximately 30 minutes. Add the parsley and cook for 5 minutes. Add the wine and boil until the wine reduces by 2/3, approximately 2 minutes. Stir in the broths, bay leaves, thyme, and rosemary. Lightly season with salt. Bring to a boil, then reduce heat and simmer until the soup has reduced by 1/3, approximately 1 hour.
Just before serving, bring the soup to a rapid boil, stir in the egg yolk, then remove from the heat. Ladle soup into bowls and drizzle each with olive oil and grated pecorino. Serve with crusty bread.
Ingredients:
3 medium red onions, peeled and thinly sliced
3 medium white onions, peeled and thinly sliced
8 shallots, peeled and thinly sliced
2 Tbsp. butter
2 Tbsp. olive oil, plus more for drizzling
1 small bunch of flat leaf parsley, chopped
1/2 cup Marsala wine
1 qt. low-sodium chicken broth or stock
1 qt. low-sodium beef broth or stock
2 bay leaves
2 Tbsp. fresh thyme leaves, chopped
1 tsp. fresh rosemary, chopped
1 large egg yolk, beaten
4 Tbsp. grated pecorino or Parmesan cheese
Directions:
Place the onions and shallots in a medium-large, heavy-bottomed saucepan along with the butter and olive oil. Cook over low-medium heat, stirring often, until the onions and shallots are very soft and have a deep, rich golden hue, approximately 30 minutes. Add the parsley and cook for 5 minutes. Add the wine and boil until the wine reduces by 2/3, approximately 2 minutes. Stir in the broths, bay leaves, thyme, and rosemary. Lightly season with salt. Bring to a boil, then reduce heat and simmer until the soup has reduced by 1/3, approximately 1 hour.
Just before serving, bring the soup to a rapid boil, stir in the egg yolk, then remove from the heat. Ladle soup into bowls and drizzle each with olive oil and grated pecorino. Serve with crusty bread.
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