UMBRIA - Cipollata Umbra (Onion Soup)
SKU:
Onion and Tomato Stew with Parmesan and Eggs
Total Time: 1 hour 30 minutes
Servings: 4
Ingredients
- 2.2 lb onions, peeled
- 14 oz Viaggio Italian peeled tomatoes
- 1.7 oz lard, chopped
- 2 tbsp Viaggio extra virgin olive oil
- Viaggio grated parmesan, to taste
- 2 eggs, beaten
- 3 basil leaves
- Salt and pepper, to taste
Instructions
- The night before, peel the onions and soak them in cold water.
- In a large pot, heat the lard and Viaggio extra virgin olive oil over low heat. Add the drained onions, season with salt and pepper, and stir in the basil leaves. Cover the pot and let the onions cook until they soften and release their moisture.
- Once the onions are softened, add the Viaggio Italian peeled tomatoes along with about ½ cup of water. Stir well and let the mixture cook, uncovered, for 90 minutes, stirring occasionally.
- At the end of cooking, sprinkle in some Viaggio grated parmesan and pour in the beaten eggs, stirring until well combined.
- Serve the stew hot with slices of stale bread on the side.
BUON APPETITO!
