Tuscan Onion Soup Recipe
Onions, toasted sourdough, taleggio, fontina
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Ingredients
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Soup Base
Toppings
Method
Soup Preparation
- 1
- 2
- 3
Add Broth
Pour in the vegetable broth and bring the mixture to a simmer. Allow it to cook for about 20 minutes, stirring occasionally.
- 4
Season the Soup
Season the soup with salt and black pepper to taste. Adjust the seasoning according to your preference.
Prepare the Toppings
- 5
Toast the Sourdough
While the soup is simmering, preheat your oven to 400°F (200°C). Place the slices of sourdough bread on a baking sheet and toast them in the oven for about 10 minutes until crispy and golden.
- 6
Prepare the Cheeses
In a mixing bowl, combine the taleggio and fontina cheeses. Mix well to combine.
Assemble and Serve
- 7
Combine and Broil
Ladle the soup into oven-safe bowls. Place a slice of toasted sourdough on top of each bowl of soup, then generously sprinkle the cheese mixture over the bread.
- 8
Broil Until Golden
Place the bowls under the broiler for 3-5 minutes, or until the cheese is bubbly and golden. Keep a close eye to prevent burning.
- 9
Garnish and Enjoy
Remove the bowls from the oven, garnish with fresh parsley, and serve immediately. Enjoy your warm and comforting Tuscan onion soup!