UPDATE: I made the soup a second time. While the recipe calls simply for a course bread. I recommend specifically ciabatta or Toscano bread baked at an authentic Italian Bakery. It's worth the extra effort to get this bread.
If you are making the Zuppa di Cipolle di Toscano, it would be worthwhile to buy a set of Oven/Broiler proof bowls. You don't know if a bowl that is not rated as oven proof will crack when in the oven! Avoid having to clean up a mess! When purchasing the bowls, check the fine print. Some bowls that are marketed as onion soup bowls aren't oven proof. To avoid disappointment make sure the bowls are oven proof.
FOOD EXTENDER TIP: After a few days if you still have bread left over and it is past it's prime freshness stage, cut the the bread into one inch cubes. Place into a bowl. Sprinkle bread cubes with olive oil. Add salt and pepper. Spread bread on a cookie sheet and place into a pre-heated oven set at 475 degrees. Broil for two minutes. You'll have very tasty croutons to add to a salad with your meal.
If you are making the Zuppa di Cipolle di Toscano, it would be worthwhile to buy a set of Oven/Broiler proof bowls. You don't know if a bowl that is not rated as oven proof will crack when in the oven! Avoid having to clean up a mess! When purchasing the bowls, check the fine print. Some bowls that are marketed as onion soup bowls aren't oven proof. To avoid disappointment make sure the bowls are oven proof.
FOOD EXTENDER TIP: After a few days if you still have bread left over and it is past it's prime freshness stage, cut the the bread into one inch cubes. Place into a bowl. Sprinkle bread cubes with olive oil. Add salt and pepper. Spread bread on a cookie sheet and place into a pre-heated oven set at 475 degrees. Broil for two minutes. You'll have very tasty croutons to add to a salad with your meal.