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Ingredients Jump to Instructions ↓

  1. 4 tablespoons 60ml Butter

  2. 1 tablespoon 15ml Lard or fat back

  3. 12 Cippole, red bulb onions - thinly sliced

  4. 4 tablespoons 60ml Flour

  5. 1/2 cup 118ml White wine

  6. 1/2 cup 118ml Milk

  7. 4 cups 948ml Brown Chicken Stock - (see recipe)

  8. 3 Eggs - beaten

  9. 1/4 cup 59ml Freshly-grated Pecorino Toscano Salt - to taste Freshly-ground black pepper - to taste

  10. 6 Tuscan bread

  11. 4 tablespoons 60ml Extra-virgin olive oil

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a large, heavy-bottomed pot, melt the butter and the lard over low heat. Add the onions and cook slowly, allowing them to develop a rich brown color. Once the onions have cooked for about 20 minutes, add the flour and stir through. Add the wine, milk and stock, then gently stir. Cook 10 minutes more, at a high simmer. Whisk in the eggs and cheese and continue to cook until the liquid thickens to stew consistency. Season with salt and pepper. Grill each slice of bread, drizzle with oil and serve with the cipollata in warmed soup tureens. This recipe yields 6 servings.

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