| Recipe from the Black Countess of the Red Onion Soup Ingredients1 kg of red onions300 g of peeled tomatoes or tomatoes250 g of bread1 litre of vegetable stock60 g of seasoned pecorino cheese6 tablespoons of extra-virgin olive oil2 garlic cloves1 bunch of parsley1 pepper and salt Preparation Peel the onions, slice them thinly and fry them in a crock pot with oil for about ten minutes. In the meantime, clean the parsley, quickly wash the leaves under running water, dry them and chop them finely with the peeled cloves of garlic and the chili pepper, removed from the seeds if you prefer a less spicy taste. Add the chopped onions and tomatoes (or chopped peeled tomatoes) to the onions, let them gain flavor for a few minutes, add the hot broth and cook over low heat for about half an hour, until the onions are nice soft, almost undone. Halfway through the cooking process, taste the soup and add a little salt if necessary. Slice the bread and toast it on a plate or under the grill of the oven. Arrange the slices of bread in individual dishes, sprinkle them with grated pecorino cheese and pour the soup over them. Complete with a sprinkling of chopped parsley kept aside. |
