The French are notorious for their stuffy and particular attitudes . . . especially when it comes to food, but they’ve got nothing on the Sicilians. It takes a Sicilian ’tude to think one could improve on a French classic, especially in 30 minutes. Well, this Sicilian says “Bring it on.”
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Preheat the broiler to high.
Step 2
Heat a deep pot over medium to medium-high heat. Add the EVOO and butter to the pot. When the butter melts, start adding the onions as you slice them. Season the onions with salt, pepper, and the rosemary. Cook the onions for 15 to 18 minutes, until tender, sweet, and caramel colored, stirring frequently. If you find that the onions are burning in spots before browning all over, add a splash of water and stir now and then, scraping the bottom of the pot.
Step 3
While the onions are cooking, make the topping. In a small bowl, combine the grape tomatoes, basil, grated cheese, salt, and pepper. Under the broiler or toaster oven, toast the crusty bread until golden; rub each side of the golden toast with the crushed garlic clove.
Step 4
Once the onions are done, add the balsamic vinegar and white wine, stirring up all the brown bits from the bottom of the pot. Add the stock and cover the pot to bring the soup up to a quick boil.
Step 5
Arrange 4 small, deep soup bowls or crocks on a cookie sheet. Once the soup reaches a boil, ladle it into the bowls. Float a toasted bread slice on each serving and cover each toast with a mound of the grape tomato mixture. Top with 2 slices of the mozzarella cheese. Slide the cookie sheet under the hot broiler until the cheese melts and bubbles.
Tidbit
Step 6
Work next to the stove as you slice the onions, throwing them into the pot as you go.
