Tuscan Onion Soup - Palio Restaurant, New York

Ingredients

• 2 tablespoons butter
• 1 tablespoon extra-virgin olive oil
• 1 1/2 lbs white onions, peeled, thinly sliced
• 3/4 cup dry white wine
• 1 tomato, seeded, diced (about 1/2 cup)
• 4 cups low sodium chicken broth
• 1 ounce thinly sliced prosciutto, chopped
• 4 prosciutto, slices
• 1/2 teaspoon fresh thyme or 1/4 teaspoon dried thyme
• 4 tablespoons finely grated parmesan cheese

Directions

1. 1

   Melt butter with oil in heavy large pot over medium-high heat. Add onions and saute until golden brown, about 20 minutes. Add wine; simmer until wine evaporates, about 4 minutes. Add tomato and saute 1 minute. Remove from heat. Transfer 1 cup onion mixture to blender. Add 1 cup chicken broth and puree until smooth. Return puree to pot. Add remaining 3 cups broth, chopped prosciutto, and thyme. Bring soup to boil. Reduce heat to medium-low, cover, and simmer 30 minutes to blend flavors.

2. 2

   Meanwhile, preheat broiler. Place 4 prosciutto slices on baking sheet. Sprinkle each with 1 tablespoon Parmesan cheese. Broil until cheese melts and bubbles and prosciutto is crispy, about 1 minute. Cut each slice into 6 pieces.

3. 3

   Ladle soup into bowls and top each serving with prosciutto pieces.