Name: Italian Onion Soup (Zuppa di Cipolle)
Prep time: 20 min
Total time: 1 h 15 min
Yield: Serves 4
Cuisine: Italy
Ingredients: ⅓ cup dry white wine; Freshly ground black pepper; Salt; 2 ounces pecorino cheese (use a medium-aged cheese, such as Crosta Rossa di Pienza, not the aged pecorino romano); 3 cups homemade meat broth or 1 beef bouillon cube dissolved in 3 cups water; 4 slices crusty Italian bread; 1 tablespoon butter; 2 tablespoons extra virgin olive oil; 1½ pounds sweet yellow onions

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 15

Appears in

How to Cook Italian

By Giuliano Hazan

Published 2005

About

This Italian version of the classic onion soup is made with olive oil, a light Italian-style broth rather than French stock, and pecorino cheese. Also, it is not gratinéed; instead the cheese is thinly shaved and allowed to melt on top of the soup.

Ingredients

1½ pounds sweet yellow onions
2 tablespoons extra virgin olive oil
1

Method

Peel and thinly slice the onions crosswise. Put them in a soup pot with the olive oil and butter and season with salt and pepper. Place over medium-high heat and cook, stirring often, until the onions begin to brown, about 5 minutes. Lower the heat to medium-low and continue cooking until the onions are wilted completely and have started caramelizing, about 30 minutes.</