Recipe courtesy of Mario Batali
Show: Molto Mario
Episode: Towards Ferrara
Print
Onion Soup, Emilia-style: Cipollata
Total:
3 hr 10 min
Prep:
2 hr 30 min
Cook:
40 min
Yield:
6 servings
Total:
3 hr 10 min
Prep:
2 hr 30 min
Cook:
40 min
Yield:
6 servings

Ingredients

  • 4 tablespoons butter
  • 1 tablespoon lard, or fat back
  • 12 cippole, red bulb onions, thinly sliced
  • 4 tablespoons flour
  • 1/2 cup white wine
  • 1/2 cup milk
  • 4 cups chicken stock, recipe follows
  • 3 eggs, beaten
  • 1/4 cup freshly grated Pecorino Toscano
  • Salt and pepper
  • 6 slices Tuscan bread
  • 4 tablespoons extra virgin olive oil
Brown Chicken Stock:
  • 2 tablespoons extra-virgin olive oil
  • 3 1/2 pounds chicken wings, backs, and bones
  • 3 carrots, coarsely chopped
  • 2 onions, coarsely chopped
  • 4 ribs celery, coarsely chopped
  • 2 tablespoons tomato paste 
  • 1 tablespoon black peppercorns
  • 1 bunch parsley stems

Directions

In a large, heavy-bottomed pot, melt the butter and the lard over low heat. Add the onions and cook slowly, allowing them to develop a rich brown color. Once the onions have cooked for about 20 minutes, add the flour and stir through. Add the wine, milk and stock, then gently stir. Cook 10 minutes more, at a high simmer.

Whisk in the eggs and cheese and continue to cook until the liquid thickens to stew consistency. Season with salt and pepper. Grill each slice of bread, drizzle with oil and serve with the cipollata in warmed bowls.

Brown Chicken Stock:

In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking. Add all the chicken parts and brown all over, stirring to avoid burning. Remove the chicken and reserve. Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat. Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

French Onion Soup

Recipe courtesy of Kelsey Nixon

French Onion Soup Mac 'n' Cheese

Recipe courtesy of Leah Brickley

French Onion Soup

Recipe courtesy of Alton Brown

Classic Onion Rings

Recipe courtesy of Chuck Hughes

Chickpea Soup

Recipe courtesy of David Rocco

Spicy Onion Rings

Recipe courtesy of Nadia G

Aztec Soup

Recipe courtesy of Nadia G

Lentil Soup

Recipe courtesy of Alton Brown

Homemade Roasted Tomato Soup

Recipe courtesy of Tiffani Thiessen

On TV

Donut Showdown

7:30am | 6:30c

Donut Showdown

8:30am | 7:30c

Donut Showdown

9:30am | 8:30c

Sugar Showdown

10:30am | 9:30c

Sugar Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cake Hunters

3:30pm | 2:30c

Cake Hunters

4:30pm | 3:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Cupcake Wars

10pm | 9c

Cupcake Wars

11pm | 10c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Trending Videos

Brunch Bonanza

So Much Pretty Food Here