Italy Zuppa di Cipolle (Onion Soup)
Zuppa di cipolle, or Italian onion soup, is a rustic dish rooted in Italy's peasant traditions, where simple, readily available ingredients were transformed into hearty meals. Unlike its French counterpart, this Italian version features olive oil instead of butter and relies on the natural sweetness of caramelized onions to create a deeply flavorful broth. Popular in Tuscany and other regions, it is often topped with toasted bread and a sprinkle of cheese. Zuppa di cipolle is a testament to the elegance of minimalism in Italian cooking, where basic ingredients shine with careful preparation. Naturally vegetarian and easily adaptable to dietary preferences, it’s a comforting dish perfect for cold days.
Recipe Servings: 4
Ingredients
- 3 Tbsp (45 ml) extra virgin olive oil
- 4 large yellow onions, thinly sliced
- 2 cloves garlic, minced
- 1 tsp (5 ml)) fresh thyme leaves (or ½ tsp (2ml) dried thyme)
- ½ cup (120 ml) dry white wine (optional)
- 4 cups (1 L) vegetable broth
- 2 cups (500 ml) water
- 1 bay leaf
- Salt and black pepper, to taste
- 4 slices of crusty bread or baguette
- ½ cup (120 ml) grated Parmesan cheese (optional)
Directions
- Heat the olive oil in a large pot over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for 25–30 minutes, or until the onions are deeply golden and caramelized. Reduce the heat if the onions begin to brown too quickly.
- Stir in the minced garlic and thyme, cooking for 1–2 minutes until fragrant. Add the white wine (if using) and cook for 2–3 minutes, scraping up any browned bits from the bottom of the pot.
- Add the vegetable broth, water, and bay leaf to the pot. Bring to a boil; then reduce the heat and let the soup simmer for 15–20 minutes to develop the flavors. Season with salt and black pepper to taste.
- While the soup simmers, preheat the oven to 375°F (190°C). Place the bread slices on a baking sheet and toast them until golden, about 5–7 minutes. If desired, sprinkle grated cheese on top and broil for an additional 1–2 minutes until melted and bubbly.
- Remove the bay leaf from the soup. Ladle the soup into bowls and top each with a slice of toasted bread. Garnish with additional grated cheese or a drizzle of olive oil, if desired.
Notes
- For a richer flavor, replace half the vegetable broth with beef stock.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop.
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