Onion Soup

Name: Onion Soup
Yield: serves 6
Ingredients: 1/2 cup extra-virgin olive oil; 2 plump garlic cloves, peeled and sliced; 2 pounds Tropea or other sweet onions, halved, thinly sliced crosswise; 1 tablespoon kosher salt; 3 cups (one 28-ounce can) Italian plum tomatoes, preferably San Marzano; 4 cups water; 6 thick slices country bread; 1/4 pound chunk of provola or provolone; 1/3 cup grated pecorino, or to taste; A heavy saucepan, such as an enameled cast-iron French oven, 4-to-5-quart capacity, with a cover

December 9, 2011

In the introduction to this chapter, I tell about the extraordinary red onion from Tropea. Its healing qualities have been promoted since Roman times. And though not widely publicized, the wine-red onion is particularly valued by the men of the coast for its capacity to enhance a certain romantic vigor—a legend now confirmed by recent scientific research, we were told, that found la cipolla rossa di Tropea naturally rich with the same compound as delivered by the drug Viagra! I can’t comment on that, but I can tell you with certainty that one can only love any dish featuring the Tropea onion, whether raw or cooked. This wonderful soup, with lots of onions and good San Marzano tomatoes, is the one that we sampled in Calabria and that I have since re-created at home. Made with American-grown sweet onions, it is almost as good as the original version. It can be a meal in itself, or a very special opening course.

Recipe notes

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