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Italian ancient grain — nutty, chewy, salads, soups, risotto-style
Tuscan white beans — ribollita, pasta e fagioli, cassoulet
Crispy fried onion flakes — green bean casserole, soup, garnish
Italian pasta organized by shape — which sauce belongs with which pasta
Seal out syn-propanethial-S-oxide — tear-free onion prep
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Italian ancient grain — nutty, chewy, salads, soups, risotto-style
Tuscan white beans — ribollita, pasta e fagioli, cassoulet
Crispy fried onion flakes — green bean casserole, soup, garnish
Italian pasta organized by shape — which sauce belongs with which pasta
Seal out syn-propanethial-S-oxide — tear-free onion prep
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Heat oil in a large heavy-based saucepan on moderate heat. Cook onion and garlic for 20 minutes, stirring occasionally, until onions are soft and start to caramelize. Stir in the vinegar and sugar and cook for 2 minutes. Add stock and 3 cups water. Simmer on low heat, uncovered, for 45 minutes, until onions are very soft and soup thickens slightly. Ladle into bowls, season and serve with toasted crusty bread topped with ricotta.