Rialto Restaurant & Bar

Reserve a table

Caramelized onion and watercress soup with Marsala and parmesan toasts

This is an obvious adaptation of a classic. The addition of a bitter green adds a bite to balance the sweetness of the onions.

Makes 4 servings

Lay 8 ¼” slices from a baguette, cut on a bias in a single layer on a baking sheet. Brush with ¼ cup olive oil. Sprinkle each slice with a tablespoon or so of Parmigiano Reggiano cheese. Bake until the edges are crisp and golden brown and the cheese has melted, about 8 minutes. Reserve.

Put the 2 cups caramelized onions in a medium saucepan over medium heat. Add ½ cup Marsala, bring to a boil and then reduce the heat to low and simmer the onions until the Marsala has reduced to a glaze, about 5 minutes. Add 1 teaspoon chopped fresh thyme, 1 cup clean watercress leaves—can be replaced with spinach leaves, season with Kosher salt and freshly ground black pepper and add 4 cups chicken stock.

Continue to simmer for 20 minutes to meld the flavors. Taste, and adjust seasonings if necessary. To serve, ladle the soup into warm bowls and top with cheese toasts.