Zuppa di Cipolle Arrostite – Roasted Onion Soup

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.


  • 2 tbsp extra virgin olive oil
  • 1 large red onion, peeled and chopped
  • 2 medium yellow onions, peeled and chopped
  • 2 large leeks, white bulb only, washed and cut into 1/2 thick rings
  • 4 cloves garlic, peeled
  • whole springs thyme plus 2 tbsp thyme leaves
  • salt to taste
  • 1 tsp coarse black pepper
  • 2 tbsp 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 tbsp minced fresh parsley
  • 1 cup grated Parmigiano Reggiano cheese
  • 8 ciabatta or baguette type bread cut into 1/2 inch thick slices


  1. Preheat the oven to 400F
  2. Brush a rimmed baking sheet with the olive oil.
  3. Spread the onions on the tray; add the garlic, and whole sprigs of thyme.
  4. Sprinkle the salt and pepper over the onions. Bake for 30 minutes. Sprinkle the balsamic vinegar over the onions and bake 5 minutes longer.
  5. Slowly pour the wine over the onions and continue baking for an additiional 35 minutes.
  6. Transfer the onions 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 30 minutes. Stir in the parsley and thyme leaves. Correct seasoning.
  7. Preheat the broiler:
  8. 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 was featured on Season 19 - Episode 1917.

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