Here is the Cipollata, and with this we are at 3 onion soups, and two are Florentine, this one and the carabaccia. Cipollata is made with the red vernina onion, this onion is grown in the area between San Casciano and Scandicci, also known as the "Florentine bastard onion", it is a Tuscan variety with a strong and pungent flavor and an intense red colour, but the most famous cultivar is produced in Certaldo, the shape is round, slightly flattened, intense red colour, very strong color and flavour, for these characteristics it is widely used in cooking, the harvesting season is July. It is also said that the Certaldo onion was already known at the time of Boccaccio, in fact since then the coat of arms of the municipality of Certaldo depicted a white and red shield with the onion in the white space and with the motto: "By nature I am still strong and sweet and both those who live and those who work like me".

I wasn't able to use the Certaldo red one because it's not in season, but a common red one that can be found all year round. I will definitely try it in July.

Ingredients for "Florentine onion"

- 6 common red onions or vernina
- 5 tomatoes, I used pickled cherry tomatoes

some basil leaves, fresh if it's in season, I wash them and freeze 3/4 of them together in cling film

- 1 liter of vegetable broth previously prepared with the usual vegetables

salt, pepper

excellent quality extra virgin olive oil

- 3 egg yolks from farmer's or organic hens, do not use the others, they are not good for you

parmigiano

Thinly slice the onions and brown them in a pan, preferably earthenware, with a few tablespoons of extra virgin olive oil. After they have softened, pour in the vegetable broth, the cherry tomatoes you have chosen, add salt and cook until the broth reduces, remove the pan from the heat, mix the egg yolks with the parmesan and add them to the onions. Mix everything well, pour a drizzle of extra virgin olive oil, add the basil leaves, place some slices of toasted Tuscan bread on the plates and on top of the onion, a generous sprinkling of freshly ground pepper and eat, I guarantee you that it is really good.

Taken from a book of Tuscan recipes and made several times, I recommend it is excellent.

Credits: Tamara Giorgetti, Tuscan recipes and cuisine [ Facebook® Group ]