Red Onion Soup or Zuppa Di Cipolle Rosse

"I love how this simple dish scents the whole house when cooking. Sometimes I add 2 tbs. of Port or Sherry as a special treat. Note: You will need some cheese cloth or a large tea ball strainer to make this recipe."
 
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photo by zaar junkie photo by zaar junkie
photo by zaar junkie
photo by zaar junkie photo by zaar junkie
Ready In:
2hrs 20mins
Ingredients:
13
Yields:
6 cups
Serves:
6
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ingredients

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directions

  • Melt the butter with the olive oil over low heat in a deep heavy bottomed pan.
  • Add onions and cook very slowly for about an hour, until extremely soft, stirring occasionally. You want the onions to melt into the oils, but not brown.
  • Tie up the herbs and garlic, except for the bay leaf, in the cheese cloth. Or, pull the leaves off the rosemary and put in a tea ball strainer with the smashed garlic. Place the rest of the herbs across the strainer and clamp them down.
  • Add the herb and garlic mixture and bay leaf to the cooked onions.
  • Pour the stock over the onions and herbs.
  • Season to taste with salt and pepper.
  • Cover and simmer for 45 minutes.
  • Discard the herbs and bay leaf.
  • Line either a large serving bowl or individual bowls with slices of bread.
  • Spoon on the soup. Sprinkle with the cheese.
  • Enjoy!

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Reviews

  1. This soup was good. It's a recipe that takes a little more prep and cooking than I usually like, but it was good. Next time I will double the recipe since as a main serving this only made 3 for us. I used veggie broth in place of the chicken broth and included the bay leaf in the cheese cloth pouch. We did not think it needed cheese and the soup was a little sweeter than I anticipated (this was a good thing). Also, instead of the 1 1/2 pints, or 3 cups, I had to add an additional 2 cups, and really, could have added even more as it was very heavy on the onions in ratio to broth. Very good though and one I'll make again. Thanks for posting.
     
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