Name: Tuscan Onion Soup
Yield: Serves 4
Cuisine: Italian
Ingredients: ½ cup extra-virgin olive oil; Kosher salt and freshly ground black pepper, to taste; 1½ cups grated Grana Padano; 1 lb. red onions, thinly sliced; 4 slices country-style bread, toasted; 1 lb. cipollini onions, thinly sliced; 6 cups beef stock

Preparation info

Serves
4

Difficulty
Easy

Appears in

Italian Comfort Food

By The Editors of Saveur

Published 2015

About

Some Italians argue that French onion soup was actually invented in Tuscany and then introduced at the French court by Catherine de Médici in the 1500s. In this take on that Renaissance recipe, a combination of cipollini and red onions imparts a deep, natural sweetness.

Ingredients

½ cup extra-virgin olive oil
1 lb. cipollini onions, thinly sliced
1

Europe
Italy
Mediterranean
Tuscany
Soup

Method

Heat oil in a 6-qt. saucepan over medium-low. Add cipollini and red onions and cook, stirring occasionally, until caramelized, 30–35 minutes. Add stock and simmer 30 minutes more. Season with salt and pepper.
Heat oven to

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