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Author Notes: The endives looked beautiful today at the market, so I picked them up, along with some beautiful fresh spanish onions. Simple to make, delicious and homey. —Sasha
- 2 spanish onions, thinly sliced into 1/2-moons
- 2 endives, thinly sliced into 1/2-moons
- 2 teaspoons butter
- 1 tablespoon extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon cracked black pepper
- 1 tablespoon finely minced garlic
- 1 teaspoon ground coriander seed
- 2 teaspoons rosemary (dried or fresh)
- 1 teaspoon thyme (dried or fresh)
- 1 bay leaf
- 1/3 cup dry white wine, good enough to drink
- 2 tablespoons good balsamic vinegar
- 1 tablespoon raw sugar
- 3 cups low-sodium vegetable stock
- 4 handfuls parmigiano reggiano cheese: grated
- 1 piece parmigiano reggiano cheese: rind
- Prep! Thinly-slice onions and endives into 1/2-moons. Finely-mince 2 cloves of garlic.
- Preheat a soup pot with a thick bottom.
- Add butter, olive oil, and a moment later once the butter starts to melt, add the garlic.
- Once the garlic starts to work, add the onions and endives, salt and pepper; cook down on medium heat, always stirring, until they are very soft and caramelized but not burnt. (approx 7-10 minutes)
- Turn up the heat and add the white wine - cook it for a few minutes to get the alcohol out.
- Add balsamic vinegar, herbs, spices, and sugar, and let the mixture thicken and cook down on a medium-high heat, stirring occasionally. (approx 7-10 minutes)
- Add vegetable stock, and the RIND of the parmigiano reggiano cheese. Bring to a boil, then lower the heat to simmer.
- Allow the soup to simmer for at least 10-15 minutes, but the longer the better! Always seasoning to taste.
- Serve. Each bowl should boast a handful of beautifully-grated parmigiano reggiano cheese, and a crack of black pepper.