Onion And Pork Sausage Soup From Florence (Cipollata ) - cooking recipe

Ingredients

4 large white onions or 4 large golden onions
4 slices whole wheat bread
2 Italian pork sausage
50 g pancetta (unsmoked bacon)
150 g pork spareribs
1 1/4 liters broth
grated parmesan cheese
6 tablespoons olive oil
salt and pepper

Preparation

In a pot saute the sliced onions with 6 spoonfuls of oil for 10 minutes Add the skinned and halves sausages and the spare ribs and the diced bacon After 10 minutes add the boiling hot broth Cook uncovered for about an hour, adding salt to taste and serve the soup on slices of toasted bread Sprinkle with pepper and grated Parmesan.