Ingredients with Measurements:
- 4 large onions, thinly sliced
- 2 tablespoons of olive oil
- 2 tablespoons of butter
- 1 teaspoon of sugar
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 2 cloves of garlic, minced
- 1 tablespoon of all-purpose flour
- 4 cups of chicken or vegetable broth
- 1 cup of heavy cream
- 1 cup of grated provolone cheese
- 1 cup of breadcrumbs
- 1/4 cup of chopped fresh parsley
Special Equipment Needed:
- Large pot
- Blender or immersion blender
Step-by-Step Instructions:
1. In a large pot, heat the olive oil and butter over medium heat. Add the sliced onions, sugar, salt, and black pepper. Cook for 20-25 minutes, stirring occasionally, until the onions are caramelized and golden brown.
2. Add the minced garlic and cook for another 2-3 minutes.
3. Sprinkle the flour over the onions and stir to combine. Cook for 1-2 minutes.
4. Slowly pour in the chicken or vegetable broth, stirring constantly to prevent lumps from forming. Bring the soup to a simmer and cook for 10-15 minutes.
5. Using a blender or immersion blender, puree the soup until smooth.
6. Return the soup to the pot and stir in the heavy cream and grated provolone cheese. Cook over low heat until the cheese is melted and the soup is heated through.
7. In a separate pan, toast the breadcrumbs until golden brown.
8. Ladle the soup into bowls and sprinkle with toasted breadcrumbs and chopped parsley.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
Temperature:
Cook over medium heat until the onions are caramelized and golden brown. Simmer the soup over low heat until heated through.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 450
Fat: 32g
Saturated Fat: 17g
Cholesterol: 90mg
Sodium: 1200mg
Carbohydrates: 29g
Fiber: 3g
Sugar: 9g
Protein: 13g
Substitutions for ingredients:
- Instead of provolone cheese, you can use any other type of cheese that melts well, such as Gruyere or cheddar.
- You can use gluten-free flour or breadcrumbs to make this recipe gluten-free.
- If you don't have heavy cream, you can use half-and-half or whole milk.
Variations:
- Add diced potatoes or carrots to the soup for extra flavor and texture.
- Use vegetable broth instead of chicken broth to make this recipe vegetarian.
- Add cooked chicken or sausage to the soup for a heartier meal.
Tips and Tricks:
- Be patient when caramelizing the onions. It takes time, but the end result is worth it.
- Use a blender or immersion blender to puree the soup until it's smooth and creamy.
- Toasting the breadcrumbs adds a nice crunch to the soup.
Storage Instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the soup on the stove over low heat until heated through.
Presentation Ideas:
Serve the soup in individual bowls and sprinkle with toasted breadcrumbs and chopped parsley.
Garnishes:
Toasted breadcrumbs and chopped parsley.
Pairings:
This soup pairs well with a crusty bread or a side salad.
Suggested Side Dishes:
Crusty bread or a side salad.
Troubleshooting Advice:
- If the soup is too thick, add more broth or cream to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food Safety Advice:
Make sure to store any leftover soup in the refrigerator and reheat it to an internal temperature of 165°F before serving.
Food History:
Farci-Provola and Onion Soup is a traditional Italian soup that originated in the region of Tuscany.
Flavor Profiles:
This soup is rich and creamy with a sweet and savory flavor from the caramelized onions and provolone cheese.
Serving Suggestions:
Serve this soup as a starter or as a main course with a side salad or crusty bread.
Related Categories
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Region: Italian
Taste: Savory, Tangy, Rich, Aromatic, Comforting