James McNair's Carabaccia (Florentine Onion Soup)

Combine the oil and butter in a heavy stock pot and place over medium heat until the butter is melted. Add the onions and toss well to coat with the oil and butter. Cover, reduce the heat to medium-low and cook, stirring occasionally, until the onions just begin to color, about 30 minutes.

Uncover the onions, increase the heat to medium, sprinkle with the sugar and a little salt and cook, stirring frequently, until the onions are richly browned and caramelized, 20 minutes or longer, depending upon the moisture content of the onions.

Add the wine, water, stock or broth and cinnamon stick. Stir well and bring to a boil. Cover tightly, reduce the heat and simmer gently, stirring occasionally, for 1 hour.

Add the bread to the simmering soup and continue cooking until the bread disintegrates, 30 to 45 minutes, stirring occasionally to prevent the soup from sticking to the bottom of the pot. Add water as needed if the soup gets too thick.

Discard the cinnamon stick. Using a wire whisk, whip the soup until the bread is well incorporated. Season to taste with salt and pepper. Ladle the hot soup into warmed bowls and sprinkle each serving with a portion of the cheese.

This recipe yields 6 servings.