INGREDIENTS
½ stick butter
Olive oil
½ cup pancetta, diced
3 garlic cloves, chopped
4 large yellow onions, sliced
¼ cup flour
½ cup white wine
½ cup whole milk
6-8 cups chicken broth
3 eggs
¼ cup grated parmesan cheese
Parsley for garnish
Salt and pepper
DIRECTIONS
In a heavy pot, melt the butter, olive oil and sauté pancetta until brown. Remove pancetta and set aside.
Add garlic and onion.
Cook slowly for 30 minutes until lightly carmelized.
At this time, add the flour and stir until smooth.
Gradually add wine, milk and broth. Continue to stir briskly.
Simmer and cook for 30 more minutes.
Bring soup back up to a boil.
Whisk the eggs and parmesan together and stir into soup.
Put lid on and take off heat. Let rest for 5 minutes. Season with salt and pepper.
Ladle soup into bowl. Drizzle olive oil. Add parsley, pancetta and serve with toasted bread.
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