9Ingredients
280Calories
80Minutes

There is much to love about this classic Tuscan onion soup, in which blanched, then sauteed, onions team with browned prosciutto and sausage to make a flavorful, white wine-inflected broth. After simmering, the soup can be served as is or blended until smooth, and it's ladled atop slices of toasted bread and garnished with Parmesan. A few turns of cracked black pepper and a whirl of olive oil would be solid additions, too.

Ingredients

  • 5 white onions
  • extra virgin olive oil
  • 80 grams prosciutto
  • 80 grams sausage
  • fresh rosemary
  • 5 ounces dry white wine
  • 1 liter water
  • bread
  • parmesan cheese

Directions

  1. Blanch the onions for approximately 10 minutes in boiling water.
  2. Cool them under cold running water and slice thin. Set aside.
  3. Place a few tablespoons of oil in a terracotta pan, add the prosciutto, sausage, and rosemary.
  4. Add the onions and saute on medium heat for about 5 minutes.
  5. Add the dry white wine and cook for 5 minutes..
  6. Add the water and boil for approximately 40 minutes.
  7. If desired, blend the soup with an immersion blender, making it smooth.
  8. Toast the bread slices and place one slice in each bowl.
  9. Pour the soup into the bowl and sprinkle it with the grated cheese.
Discover more recipes from L'Antro dell'Alchimista

NutritionView more

280Calories
Sodium25%DV590mg
Fat22%DV14g
Protein22%DV11g
Carbs7%DV20g
Fiber12%DV3g

PER SERVING *

Calories280Calories from Fat130
% DAILY VALUE*
Total Fat14g22%
Saturated Fat4g20%
Trans Fat
Cholesterol30mg10%
Sodium590mg25%
Potassium390mg11%
Protein11g22%
Calories from Fat130
% DAILY VALUE*
Total Carbohydrate20g7%
Dietary Fiber3g12%
Sugars6g12%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Lydia B. 2 Jun 2015
I did not want to break the bank to buy prosciutto, so I used cubed honey ham. It tasted great. The recipe does not specify what type of bread to serve. I went for a nice baguette bread to soak up the soup. The bitterness of the bread paired well with the soup's flavor.