Yield: 4 – 6 Servings
- Chop or slice uncooked sausage into small pieces.
- Brown sausage in your soup pot.
- Add chicken broth and water to pot and stir.
- Place onions, potatoes, and garlic in a separate pot.
- Cook on medium heat until potatoes are done.
- Add sausage and bacon.
- Salt and pepper to taste.
- Simmer for another 10 minutes.
- Turn to low heat.
- Add kale and cream.
- Heat through and serve.
*Originally posted by Cycle Michael over at http://restaurant.food.com/recipe/olive-garden-copycat-zuppa-toscana-38298
Yield: 6 Servings
3 large yellow onions, thinly sliced
6 tablespoons unsalted butter
1 teaspoon sugar
1 cup Muscadet or dry white wine
1/2 cup medium dry sherry
1/4 teaspoon freshly ground pepper
6 sprigs thyme
2 bay leaves
8 cups of either beef or chicken broth
Note: I have used both chicken and beef broth, but if you prefer the classic presentation use only beef broth, if you would like a lighter taste, use chicken broth or even a combination of the two.
- 12-18 slices of baguette
- 2 tablespoons butter
- 1 large clove garlic
- 3 cups freshly grated Gruyere cheese
- 1 cup freshly grated Parmigiano-Reggiano
- Preheat oven to 400 degrees.
- Melt the butter in a large Dutch oven that has a lid. Add the onions and sugar, sauté for 5 minutes then stir in the white wine, sherry and pepper. Place in the oven and bake without the lid and stir intermittently for about 1 hour till the onions begin to brown. Put the lid on and cook for about another hour or until the onions are caramelized.
- Remove onions from oven and turn oven on to broil.
- At this point, tie your fresh thyme and bay leaves together with kitchen twine.
- Put the beef and/or chicken stock into a large pot and bring to a boil. Add the thyme/bay leaf bundle to the pot, turn the heat down to a simmer and let broth simmer for about 35 minutes.
- While the broth is simmering, place the bread on a baking sheet and broil for a few minutes on each side until golden. Remove from oven and take the garlic clove and rub on one side of the bread, then butter the bread.
- Now, take the caramelized onions and divide into 6 oven-proof containers. Add the broth to the onion mixture till it almost reaches the top of the container. Place 2 or 3 pieces of bread on top and sprinkle with the Gruyere and Parmigiano-Reggiano.
- Place the containers in an oven proof pan and place under the broiler for 2 to 5 minutes till the top is golden. Please keep a close eye on this so that it does not burn.
- Serve immediately.
*Originally posted by Susan at http://www.returntosundaysupper.com/2012/03/french-onion-soup-recipe-postcards-from-paris.html