Best Italian Onion Soup Recipes

ITALIAN-STYLE ONION SOUP

Steps:

• In a Dutch oven over medium heat, melt butter with the oil. Add the onions, rosemary, 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook for 30 minutes or until lightly browned, stirring occasionally. Add the broth, wine and vinegar; heat through., Meanwhile, in a small bowl, combine the tomatoes, basil, Parmesan cheese, garlic powder and remaining salt and pepper. Spoon tomato mixture over bread slices; top with mozzarella. Place on a baking sheet., Broil 3-4 in. from the heat for 2-3 minutes or until cheese is melted. Ladle soup into bowls; top with toast. Serve immediately.

ITALIAN ONION SOUP

Steps:

• In 12- to 14-inch skillet, heat oil over medium-high heat. Add garlic; cook and stir until garlic begins to brown. Stir in onions and salt. Cook about 7 minutes. Reduce heat to medium. Cook about 10 minutes longer, stirring occasionally, until onions are golden brown.
• Stir in sage and vinegar. Cook 2 to 4 minutes, stirring occasionally, until liquid has evaporated. Stir in broth. Simmer over medium heat 10 minutes, stirring occasionally.
• Meanwhile, set oven control to broil. Sprinkle bread with cheese; place on cookie sheet. Broil with tops 4 to 6 inches from heat until cheese is melted (watch carefully). Place 1 slice of bread on each serving of soup.

ITALIAN ONION SOUP

Steps:

• Heat the oil in a non-stick pot and sauté the garlic, leek and onions for about 30 minutes until golden brown, regularly stirring and scraping the bottom of the pot, turning down the heat after about 10 minutes. (You may need more oil if you are not using a non-stick pot).
• Add the tomatoes, stock, parsley, seasonings and balsamic vinegar. Mix well and bring to the boil. Then simmer for about 20 minutes.
• Preheat the oven to 180°C.
• While the soup is cooking, heat a little oil, butter and the remaining 6 cloves of garlic in a heavy-bottomed pan (that can go into the oven).
• Add a couple of handfuls of the day-old bread, cubed and toss until well coated. Then cook in the oven until golden.
• Transfer the croutons to a bowl and toss with a good handful of pecorino whilst still hot.
• To serve, ladle the soup into individual bowls and top with the croutons and an extra sprinkling of cheese.

ITALIAN ONION SOUP

Steps:

• Combine the oil, onions, garlic, salt, thyme, wine and sherry vinegar in the slow cooker and stir to incorporate.
• Cover and cook on HIGH for 7 hours, stirring quickly every couple of hours.
• Add the broth, cover and cook on HIGH for 2 hours.
• Discard the thyme sprigs and stir in the lemon juice; taste and season lightly with salt and pepper.
• Preheat the oven to 400 degrees.
• Fill a large, straight-sided saucepan with 2 inches of water and bring to a boil over high heat.
• Arrange the bread slices on a rimmed baking sheet in a single layer.
• Toast (middle rack) for 4 minutes, turning them over once.
• Meanwhile, stir together the fontina and Parmigiano-Reggiano in a bowl. Top each toast with the cheese mixture, using all of it.
• Break the eggs into individual ramekins or small bowls. Remove the saucepan of boiling water from the heat. Working quickly, pour the eggs one by one into the water, cover and let stand (off the heat) for about 2 minutes, or until the whites are set and the yolks are still jiggly (if you desired a more well done egg, leave it in for another minute). Transfer with a slotted spoon to a shallow bowl as they are done.
• While the eggs are poaching, bake the fontina toasts (upper rack) for 2 minutes, or until the cheese has melted.
• To assemble, ladle the soup into individual bowls, Top each portion with an egg and a sprinkling of parsley or thyme. Serve hot, with two toasts per portion, for dunking.

ITALIAN ONION SOUP

Steps:

• In 12-14-inch skillet, heat oil over medium-high heat.
• Add garlic; cook and stir until garlic begins to brown but not burn.
• Stir in onions and salt.
• Cook about 7 minutes.
• Reduce heat to medium.
• Cook about 10 minutes longer, stirring occasionally, until onions are golden brown.
• Stir in sage and vinegar.
• Cook 2-4 minutes, stirring occasionally, until liquid has evaporated.
• Stir in broth.
• Simmer over medium heat 10 minutes, stirring occasionally.
• Meanwhile, set oven control to broil.
• Sprinkle bread with cheese; place on cookie sheet.
• Broil with tops 4-6 inches from heat until cheese is melted (watch carefully).
• Place 1 slice of bread on each serving of soup.

ONION SOUP WITH FONTINA AND THYME (EVERYDAY ITALIAN)

Steps:

• In a medium, heavy saucepan, heat the olive oil over medium heat.
• Add the onions, salt, and pepper.
• Cook, stirring occasionally, until the onions are tender. (10 mins).
• Add the thyme and broth. Simmer, uncovered, until the onions are soft. (15 mins).
• Divide soup between the 4 oven-proof ramekins.
• Divide the cubed bread among the ramekins.
• Top each with slices of fontina cheese.
• Place under the broiler, until the cheese is golden and bubbly (4 mins).
• Serve immediately.

ITALIAN ONION AND BEAN SOUP WITH PARMESAN TOAST

Steps:

• Rinse the beans and soak overnight covered in several inches of cold water with a little yogurt whey or lemon juice added. Drain and add to a medium saucepan. Cover with the vegetable stock, bay leaf and dried red chili. Bring to a boil, then immediately reduce the heat to low, cover, and let simmer for 1 to 1 1/2 hours or until the beans are soft. Discard the chili. Drain, reserving the cooking liquid and bay leaf, and set aside.
• Heat the olive oil over medium heat in a large cast-iron skillet or stove-top safe casserole. When hot, add the onions and garlic and toss until the onions are translucent, about five minutes. Turn down the heat a little and sprinkle on the sea salt and brown sugar. Cook, stirring frequently, until the onions are golden-brown and slightly caramelized, about half an hour.
• Pour in the white wine and 2 1/2 cups of the reserved cooking liquid from the beans. Add the bay leaf, and bring to a simmer. If you have a Parmesan rind, add this to the soup as well. Cook for 20 minutes. Now add the beans and red wine, and simmer gently for five more minutes. Remove from heat and discard the bay leaf and Parmesan rind if using.
• Pre-heat the oven broiler. Toss the arugula leaves into the soup. Lay slices of bread over the soup, sprinkle the bread with Parmesan cheese, and drizzle olive oil over the bread and cheese. Generously dust the bread and soup with plenty of fresh ground black pepper.
• Place the skillet or casserole under the broiler to toast the bread and melt the cheese. Carry hot to the table and ladle soup and bread into warm bowls. Serves two to four.

ITALIAN ONION SOUP - ZUPPA DI CIPOLLE AL PERCORINO

Steps:

• Melt butter in large pot over medium heat. Add onions and stir to coat. Sprinkle with marjoram, salt and pepper. Reduce heat and cook uncovered on low for 45 minutes, stirring occasionally, or until onions are soft and golden. Increase heat to medium high, add wine, stir and cook 2 minutes. In small bowl, combine tomato paste and 1/4 cup beef broth; add to onions and stir. Add remaining broth and cook partially covered on low for 45 minutes. Prepare Crostini di Pepe Brush baguette slices on both sides with olive oil. Sprinkle tops with freshly ground pepper. Place in single layer on ungreased baking sheet. Bake at 375 degrees for 7 minutes; turn and bake an additional 5 minutes. Cool completely. Store in zip bag. Place a crostini slice in the bottom of a shallow bowl and spoon soup atop. Sprinkly generously with Romano Cheese

ITALIAN ONION SOUP

Steps:

• 1. Heat the butter and olive oil in a medium size stock pot over medium heat.Saute the onions,stirring frequently until they become soft.Add the flour and stir well.
• 2. Add the Marsala and Sherry and simmer until the wine reduces by half.Add the beef stock and simmer for 20 minutes.
• 3. Ladle the soup into individual bowls. Top each bowl with a slice of bread and sprinkle Asiago cheese.