Onion Soup – Zuppa di Cipolle is an Italian version of French Onion Soup. This simple recipe uses simple ingredients to great effect to produce an outstanding main dish and full bodied soup. The use of pecorino makes all of the difference and transforms the dish.

Onion Soup – Zuppa di Cipolle

A simple Italian soup served with thick crusty bread. Easy but so tasty.

4.83 from 28 votes

Print Pinterest Add to Collection

Course: Soup

Cuisine: Italian

Keyword: Alcohol, Cheese, Soup, Stock, Vegetables

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings: people

Calories: 215kcal

Ingredients

3 tbsp Extra Virgin olive oil
2 lbs onions thinly sliced
1/2 cup dry white wine
2 cups beef stock or chicken
2 cups water
4 slices white bread toasted
Pecorino cheese topping
salt to taste
ground pepper to taste

Instructions

Heat the oil in a pot over moderate heat and add the onions, salt, and pepper.
3 tbsp Extra Virgin olive oil, 2 lbs onions, salt, ground pepper
Saute until the onions begin to brown, about 10 minutes, then lower the heat and continue cooking until the onions are lightly browned, about 30 minutes.
Add the wine and cook until reduced by half, about 5 minutes.
1/2 cup dry white wine
Increase the heat to high, add the stock and water, and bring to a boil. Reduce the heat and simmer covered for 30 minutes.
2 cups beef stock, 2 cups water
To serve, place a slice of toasted bread in each bowl, ladle the soup over the bread.
4 slices white bread
Garnish with shavings of the pecorino cheese.
Pecorino cheese

Notes

This soup hits the spot every single time!!

Nutrition

Onion Soup – Zuppa di Cipolle