Crema di Cipolle alle Mandorle
(adapted from Florentines)
4 tablespoons extra virgin olive oil
2 pounds (about 4 large) red onions, thinly sliced
6 ounces ground almonds
6 cups light chicken or vegetable broth
1 teaspoon ground cinnamon
1 teaspoon grated nutmeg
6 amaretti cookies, crushed into crumbs
salt and pepper, to taste
In a large soup kettle, heat the olive oil and sauté the sliced onions for 10-20 minutes, until soft, translucent and beginning to turn golden. This is the point where their natural sweetness begins to emerge. The cooking time for this will vary depending on the heat and the size (width) of your kettle.
Add the ground almonds and stir to coat the onions. Then add broth slowly while stirring. Bring to a boil, then reduce heat and simmer, partially covered, for 30 minutes.
Add the cinnamon, nutmeg and 2 tablespoons of the cookie crumbs. Purée with an immersion blender or in a blender. If using the blender, return to the pot and reheat to serve,
Serve in heated bowls and garnish with remaining cookie crumbs.
Serves 8-10 as a first course.