Recipe

Italian Onion Soup Recipe

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Ingredients

Directions

Step #1 Heat the oil in a non-stick pot & sauté the garlic, regularly stirring & scraping the bottom of the pot, leek & onions for about 30 mins until golden brown, turning down the heat after about 10 mins.
Step #2 (You may need more oil if you are not using a non-stick pot).
Step #3 Add the tomatoes, stock, parsley, seasonings & balsamic vinegar.
Step #4 Mix well & bring to the boil.
Step #5 Then simmer for about 20 mins.
Step #6 Preheat the oven to 180°C.
Step #7 While the soup is cooking, heat a little oil, butter & the remaining 6 cloves of garlic in a heavy-bottomed pan (that can go into the oven).
Step #8 Add a couple of handfuls of the day-old bread, cubed & toss until well coated.
Step #9 Then cook in the oven until golden.
Step #10 Transfer the croutons to a bowl & toss with a good handful of pecorino whilst still hot.
Step #11 To serve, ladle the soup into individual bowls & top this with the croutons & an extra sprinkling of cheese.
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