Recipe - Acquacotta (Onion Soup Maremma Style)

Olive Oil
Tomatoes; Canned, With
Liquid
Garlic; Clove, Raw, Smashed
Onions; Red, Thinly cut or sliced up
Fresh mint; thyme or other
herbs
Bread; Stale

Heat the olive oil in a pan, add garlic and onions and saute over medium
heat until translucent. Take out the garlic and add the tomatoes, salt,
pepper and herbs of choice. Cook over high heat until the mixture is hot
and all the flavors have combined.

Cover with cold water 3 times the amount of the other ingredients
then reduce the heat to low. Cook partially covered at least one hour
the longer the better.

At the last minute, soak the chunks of bread in the soup and serve hot.
Posted to recipeludigest Volume 01 Number 480 by Jan Crow
jccrow@hypercon.com on Jan 08, 1998