Tuscan Onion Soup Palio Restaurant New York

Published in bon appetit, november 2007. serve with crusty bread and a salad.

Melt butter with oil in heavy large pot over medium-high heat.

Add onions and saute until golden brown , about 20 minutes.

Add wine.

Simmer until wine evaporates , about 4 minutes.

Add tomato and saute 1 minute.

Remove from heat.

Transfer 1 cup onion mixture to blender.

Add 1 cup chicken broth and puree until smooth.

Return puree to pot.

Add remaining 3 cups broth , chopped prosciutto , and thyme.

Bring soup to boil.

Reduce heat to medium-low , cover , and simmer 30 minutes to blend flavors.

Meanwhile , preheat broiler.

Place 4 prosciutto slices on baking sheet.

Sprinkle each with 1 tablespoon parmesan cheese.

Broil until cheese melts and bubbles and prosciutto is crispy , about 1 minute.

Cut each slice into 6 pieces.

Ladle soup into bowls and top each serving with prosciutto pieces.

butter, extra virgin olive oil, white onions, dry white wine, tomatoes, low sodium chicken broth, prosciutto, fresh thyme, parmesan cheese