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Roasted Onion Soup

Zuppa di Cipolle Arrostite
Hearty onion soup is frequently found on the winter table in Italy. In this take off, three types of onions are oven roasted first to bring out their sweet flavor, then tossed into the soup pot and simmered in broth.

Serves eight

Ingredients

2 tablespoons Filippo Berio extra virgin olive oil

1large red onion, peeled and chopped

2 medium yellow onions, peeled and chopped

2 large leeks, white bulb only, washed, and cut into 1/2-inch thick rings

4 cloves garlic, peeled

6 whole sprigs thyme plus 2 tablespoons thyme leaves

Salt to taste

1 teaspoon coarse black pepper

2 tablespoons balsamic vinegar

2 cups dry red wine

2 bay leaves

6 cups low sodium beef or vegetable stock

One 4 inch piece Parmigiano Reggiano cheese rind

2 tablespoons minced fresh parsley

1 cup grated Parmigiano Reggiano cheese

8 cibatta or baguette type bread cut into1/2-inch thick slices

Directions

Preheat the oven to 400°F.

Brush a rimmed baking sheet with the olive oil.

Spread the onions and leeks on the tray; add the garlic, and whole sprigs of thyme. Sprinkle the salt and pepper over the tray.

Bake for 30 minutes. Sprinkle the balsamic vinegar over the mixture and bake 5 minutes longer.

Slowly pour the wine over the mixture and continue baking for an additional 35 minutes.

Transfer the onion mixture and any liquid to a soup pot. Pour in the beef or vegetable stock, add the bay leaves and cheese rind. Bring the mixture to a boil, then reduce the heat to simmer and cook 30minutes. Stir in the parsley and thyme leaves. Correct seasoning.

Preheat the broiler:

Ladle the soup into individual oven-proof soup bowls. Place a slice of bread on top of each bowl. Sprinkle the grated cheese over the bread slices. Broil six inches away from the broiler element until the cheese melts and browns. Serve hot.

 

This recipe is featured on show 1917 - Garden Soups.

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