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"To read a book about a country's cuisine isn't simply to go looking for 'good things'; it is also to better know - by means of the recipes - the customs and the richness or poverty of a place, and the spirit of those who inhabit it. It is above all, to participate in the symbolic celebration of the shared repast."

~ Ginette Olivesi-Lorenzi, La Cuisine Mentonnaise



Savoring Tuscany : Recipes and Reflections on Tuscan Cooking

Savoring Tuscany : Recipes and Reflections on Tuscan Cooking (The Savoring Series)
by Lori De Mori

Part of the Savoring Series, which is one of my favorite series of books about Regional Cuisine, Savoring Tuscany is a beautiful book filled with sumptuous recipes and delectable writing about the cuisine and culture of Tuscany. As with all the books in the series, Savoring Tuscany is put together beautifully and all of the recipes are well written and presented. The recipes that we tested were all superb and the book is an excellent source for fans of Tuscan cuisine.


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Recipe - Caramelized Onion and Roasted Garlic Soup
by PerfectEntertaining.com

I won't deny that this soup requires a bit of time and work, but it is really worth it. Once you have caramelized the onions, the rest is really easy to prepare. Make sure to watch the onions very carefully as they caramelize so they do not burn. They should be a deep beautiful golden brown ideally. This soup and the toasts can be made in advance and reheated before serving with excellent results. To reheat the soup, simmer gently.

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Caramelized Onion and Roasted Garlic Soup

I won't deny that this soup requires a bit of time and work, but it is really worth it. Once you have caramelized the onions, the rest is really easy to prepare. Make sure to watch the onions very carefully as they caramelize so they do not burn. They should be a deep beautiful golden brown ideally. This soup and the toasts can be made in advance and reheated before serving with excellent results. To reheat the soup, simmer gently.

2 tablespoons olive oil
4 tablespoons butter, divided
3 pounds thinly sliced onions
1 quart chicken or vegetable stock
1/2 cup mashed roasted garlic cloves
2 tablespoons minced fresh thyme, divided
Salt
Freshly ground black pepper
8 baguette slices
2/3 cup shredded Fontina cheese

Melt the olive oil and half the butter in a large heavy Dutch oven over medium heat. Add the onions and cook, stirring frequently until the onions caramelize, about 30-40 minutes. Add the stock, garlic, and 1 tablespoon thyme to the pan. Add salt and pepper to taste. Bring to a boil and then reduce the heat to low. Simmer uncovered for 45-60 minutes, or until ready to serve. While the soup is simmering, prepare the Fontina bread. Preheat the oven to 350 degrees and grease a large baking sheet. Butter both sides of the bread slices with the remaining 2 tablespoons butter and place on the prepared baking sheet. Bake for 10 minutes. Flip the bread slices over. Sprinkle the shredded cheese over the toasts and return to the oven. Bake for an additional 5-10 minutes, or until the slices are golden brown and the cheese has melted. Sprinkle the thyme over the toasts. To serve, spoon the soup into individual bowls and add the Fontina toasts.

Makes 4 servings.

Preparation Time: 10 minutes
Cooking Time: 1 hour, 20 minutes
Total Time: 1 hour, 30 minutes

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