Tuscany Onion Soup – Carabaccia

1. celery, ham, garlic, carrot together in a blender until you get a coarse paste.

2. in a 2-liter saucepan, heat 1/3 cup olive oil, stir in rosemary and sage and sauté over medium-high heat for 2 min. Add paste, reduce heat further and saute all together for 5 min, stirring throughout. Extinguish with white wine and simmer for 10 min.

3. add salt, onion slices, pepper, chili flakes and sauté on low heat, stirring now and then until onions are very soft and golden brown, duration in about 20 min.

4. extinguish with balsamic vinegar and clear soup, bring to a boil and simmer repeatedly for 25 min. Add garam masala and peas, simmer another 5 min. Season to taste with salt and freshly ground pepper. 5.

While the soup is simmering, bring 2 cups of water to a boil with the white wine vinegar. Reduce the temperature, allowing the water to boil down only slightly (no bubbles should break the surface of the water). Carefully crack 2 eggs, breaking them open, and slide the eggs out of the shells into the simmering water. Porch the eggs for 4 minutes. Then lift the porached eggs out of the water, place in a plate filled with water and keep warm. Also porch the remaining eggs.

Toast the bread slices. Brush each slice with olive oil and sprinkle with 2 tsp. cheese, then slide bread slices under broiler until cheese is melted,

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