Cipollata Umbra

The cipollata (onion soup) is Umbrias tasty version of the old familiar French Onion Soup. This regional specialty is made with tomatoes, Parmesan cheese, and other all-Italian ingredients. Paired with crusty bread, this "peasant fare" is a warming and winning meal.

Ingredients

• 1 kg of finely sliced onion
• 50 g chopped bacon
• 300 g of peeled tomatoes
• 1 liter of broth
• basil leaves
• 2 eggs
• 4 tablespoons grated Parmesan cheese
• 2 tablespoons olive oil
• salt

Procedure

Fry the bacon in a pan with a swirl of oil. When crisp, add the onions and salt and cook, covered, over very low heat. Don't let them brown. Add a spoonful of water if needed to keep from drying out and browning. When the onions are soft, add the tomatoes and broth and simmer for half an hour.

In a bowl, beat the eggs with the Parmesan and the chopped basil. Remove from heat; drizzle the egg mixture into the soup,and stir well. Serve with crusty bread or toasted bruschetta.