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Makes 6 servings 

• ¼ Cup olive oil
• Bread slices, toasted
• 1 large can (48 oz) chicken stock
• 1 3-lb. bag New York Bold Onions, peeled, thickly sliced length wise
• 1 large can (28oz) Italian plum tomatoes, chopped, with juice
• 1 4" piece Parmigiano-Reggiano cheese rind
• Grated Parmigiano-Reggiano cheese 

Heat oil in soup pot. Add onions and a little salt.

Cook over medium heat, stirring occasionally until soft.

Add chicken stock, if needed to prevent scorching.

Add remaining chicken stock, tomatoes with juice and cheese rind.

Cover and simmer on low heat 30 min.

Remove rind, and dice Return to soup, simmer 10 min. more.

Place slice of bread in each bowl, ladle soup on top.

Sprinkle with cheese and serve.

New York Bold Onions -

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