How to Make Onion Soup Tuscan Style Cooking Italian with Joe (VIDEO)
Join Celebrity chef, Joe Borio, host of the YouTube cooking show, Cooking Italian with Joe, as he shares a great, simple, and delicious recipe from Italy, Tuscan Onion Soup. This is an easy and fast, and one of the best ways to enjoy a fresh variety of onions, herbs, garlic, Tuscan style toasted bread and more with some EVOO Vito and Joe’s Extra Virgin Olive oil, you will ever have. A delicious old Italy recipe you will want to share with your family for generations to come.
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My understanding of Italian Tuscan Onion Soup vs French was to use a) Chicken Broth, b) pancetta with your caramelized onions, c) use the rhine of Parmesan Romano Cheese wheel, slow and low. Removing the rhine at the end? However, I learned that while in Salerno, Italy.
Do you sell the oil by the 55 gal drum?
Hey Joe, seems like when I grew up, purple were sweeter, but then they'd turned very peppery, and I can't take them anymore. Is it my imagination? can you research this, find out what happened to them?
Your vibes is amazing,makes it fun and easy to follow the steps. Couldn't help but savor the taste over the screen.😆
Love it Joe. I've been told pink Himalayan salt is more nutritious, minerals etc higher levels, and also not as bad for you as regular processed or even sea salt. They're saying sea-salt is polluted now with chemicals from plastics floating in sea. I don't know. But I do know that once I bought a grinder, I absolutely can tell a difference in salt, and won't ever switch.
I saw an Italian soup like this one, but instead of the cheese on top he cracked an egg and let it poach in the soup to add some protein. Looks wonderful.
can't find any of Joe's recipes please help!
Love this!!! Wish it was printed out somewhere. Is there a cookbook? What am I not seeing here? Still, great vids!
Yum! Tks for the recipe from 🇨🇦🇨🇦
I'm with you, brother: Ain't no such animal as "too much cheese". I think your use of grappa is a great touch with its flavor intensity holding up against the onions. I usually like to enjoy a port or tawny after dinner although it's an aperitif rather than digestif but I do enjoy a good grappa (I was in heaven during my first visit to Switzerland because I couldn't find a bad grappa and believe you me I tried). The addition of scallions to onion soup is brilliant for their different flavor profile. Unless I need fresh scallion greens for decoration on a dish like pho or something, I usually just say screw it and mow that lawn all the way to the top. I think shallots would be a really good third "onion" to add to this for an even wider flavor depth.
I am from the far north of Italy from an Alpine valley, up into Austria on the other side of the Alps.
Made this last night. Followed Joe's directions and according to my wife it was the Best Onion Soup she ever tasted and I have to agree! I used a splash of Chard instead of Grappa, added a little bit of Shallot with the garlic, and toasted the bread in the toaster oven to save time since this was whipped up after I got out of work.
How do I go about getting recipes from you from these videos?
are you having fun with the time cuts? because its crackin me up
That soup is 5 star.
Best video ever and good advice: If someone doesn't like the smell of garlic, ask yourself, why are you in my life? hahahah. I was roaring.
Joe, Joe, Joe…the Italians talk a lot, too much. Onion soup just came from Europe somewhere. Goodnight.
This looks so good!
I think that gruyere cheese tastes best on top of this!
thank you!
Big fan of your channel! (And olive oil! Haha!) Thank you for all the wisdom you're willing to share with us on italian cooking!
Sidenote: This onion soup looks simply divine ~ 👌Can't wait to try it out!