French Onion Soup with an Italian Attitude

Name: French Onion Soup with an Italian Attitude
Yield: 4 servings
Ingredients: 1 tablespoon EVOO (extra-virgin olive oil), once around the pan; 2 tablespoons unsalted butter; 6 medium onions, thinly sliced; Salt and black pepper; Leaves from 1 sprig of rosemary, finely chopped; 1/2 pint grape tomatoes, halved; 1/2 cup fresh basil, about 10 leaves; 1/4 cup shredded or grated Parmigiano-Reggiano cheese, a handful; 4 thick slices crusty bread; 1 garlic clove, crushed; 1 tablespoon balsamic vinegar (eyeball it); 1/2 cup white wine, a couple of good glugs; 6 cups beef stock; 8 slices fresh mozzarella cheese

December 9, 2011

The French are notorious for their stuffy and particular attitudes . . . especially when it comes to food, but they’ve got nothing on the Sicilians. It takes a Sicilian ’tude to think one could improve on a French classic, especially in 30 minutes. Well, this Sicilian says “Bring it on.”

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