Zuppa di Cipolle

Name: Zuppa di Cipolle (Onion Soup)
Yield: Serves 6
Cuisine: French
Ingredients: 12 thin slices ciabatta; extra virgin olive oil, for drizzling; salt flakes; salt flakes and freshly ground black pepper; 50 ml dry white wine; 1 kg onions, thinly sliced; 3 sage leaves, chopped; ⅓ cup (50 g) plain flour; 150 g Grana Padano, freshly grated; 70 g unsalted butter; 1.3 litres Chicken Stock

Onion Soup

Preparation info

Serves
6

Difficulty
Medium

Appears in

A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

About

This dish is similar to French onion soup, only lighter. This isn’t surprising given that it was the cooks of an Italian princess – Caterina de’ Medici, who married King Henry II of France – that taught the household staff of the French court how to cook!

Ingredients

70 g unsalted butter
1 kg onions, thinly sliced
⅓ cup

Europe
France
Italy
Mediterranean
Soup

Method

Melt the butter in a large heavy-based saucepan over low heat. Stir in the onion and cook, covered, stirring occasionally, for 50 minutes or until soft and lightly coloured. Add the flour, sage and salt and pepper to taste and cook for another 4 minutes. Add the wine and cook for 2–3 minutes or until it has evaporated.

Add the stock and return to the boil, then reduce the heat to low an