Recipe: Onion Soup with Pecorino Cheese and Crostini (Italian)

ONION SOUP WITH PECORINO CHEESE AND CROSTINI AL PEPE
(ZUPPA DI CIPOLLE AL PECORINO)

FOR THE SOUP:
4 tablespoons unsalted butter
3 pounds yellow onions or a mix of yellow and red onions, halved and thinly sliced
1 teaspoon marjoram leaves
1 teaspoon kosher salt
1/4 cup dry Marsala wine
1 tablespoon tomato paste
4 cups best-quality low-sodium beef broth, heated through
Freshly grated pecorino Romano cheese, for serving
FOR THE CROSTINI AL PEPE:
1/2 thin baguette or ficelle, cut into 1/2 -inch-thick slices
Extra-virgin olive oil, for brushing
Freshly ground black pepper

TO PREPARE THE SOUP:
In a Dutch oven or large heavy-bottomed pot over medium heat, melt the butter. When it starts to sizzle, add the onions and stir to coat evenly. Sprinkle in the marjoram and salt. Reduce the heat to low and let the onions cook, uncovered (stirring occasionally), for about 45 minutes or until they are golden and soft.

Increase the heat to medium-high and add the Marsala. Cook, stirring, for 2 minutes or until some of the wine has evaporated.

In a small bowl, combine the tomato paste and 1/4 cup of the hot broth, then add the mixture to the onion-wine mixture. Add the rest of the broth and stir to combine. Reduce the heat to low and cook, partially covered, for 45 minutes.

WHILE THE SOUP IS COOKING, PREPARE THE CROSTINI AL PEPE:
Preheat the oven to 375 degrees F.

Brush both sides of the bread slices with olive oil. Sprinkle the pepper to taste on the top side of the slices and place in a single layer on an ungreased rimmed baking sheet.

Bake for about 7 minutes on one side, or until the slices are golden around the edges. Turn them over and bake an additional 5 minutes. Let cool to room temperature, then store in a resealable plastic food storage bag until ready to use.

TO SERVE:
Taste the soup and adjust the salt as necessary (keeping the cheese garnish in mind). Place 2 Crostini al Pepe in each shallow bowl and ladle the soup over them. Sprinkle with the pecorino Romano. Serve hot.

Makes 4 main-course servings
Source: The Glorious Soups and Stews of Italy by Domenica Marchetti and William Meppem