Best 3 Italian Onion Soup Zuppa Di Cipolle Al Percorino Recipes

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Zuppa di cipolle al pecorino is a classic Italian soup that is made with onions, broth, and cheese. It is a hearty and flavorful soup that is perfect for a cold winter day. The soup is easy to make and can be prepared in under an hour. The main ingredients in the soup are onions, butter, broth, and pecorino cheese. The onions are caramelized in the butter until they are soft and golden brown. The broth is then added to the onions and the soup is simmered until the flavors have blended. The soup is then served with a sprinkling of pecorino cheese and a slice of crusty bread.

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ZUPPA DI CIPOLLE AL PECORINO (ONION SOUP WITH PECORINO CHEESE AND CROSTINI AL PEPE)



Zuppa di Cipolle al Pecorino (Onion Soup With Pecorino Cheese and Crostini al Pepe) image

Here, cookbook author Domenica Marchetti has combined her favorite elements of several Italian onion soups.

Provided by Adapted from her book, "The Glorious Soups and Stews of Italy" (Chronicle Books, 2006)

Yield 4

Number Of Ingredients 11

1/2 stick (2 ounces) unsalted butter
3 pounds yellow onions (or a mix of yellow and red onions), halved and thinly sliced
1 teaspoon marjoram leaves
1 teaspoon kosher salt
1/4 cup dry Marsala wine
1 tablespoon tomato paste
4 cups best-quality low-sodium beef broth, heated through
Freshly grated pecorino Romano cheese, for serving
1/2 thin baguette or ficelle, cut into 1/2-inch thick slices
Extra-virgin olive oil, for brushing
Freshly ground black pepper

Steps:

  • 1 For the soup: In a Dutch oven or large heavy-bottomed pot over medium heat, melt the butter
  • 2 When it starts to sizzle, add the onions and stir to coat evenly
  • 3 Sprinkle in the marjoram and salt
  • 4 Reduce the heat to low and let the onions cook, uncovered (stirring occasionally), for about 45 minutes or until they are golden and soft
  • 5 Increase the heat to medium-high and add the Marsala
  • 6 Cook, stirring, for 2 minutes or until some of the wine has evaporated
  • 7 In a small bowl, combine the tomato paste and 1/4 cup of the hot broth, then add the mixture to the onion-wine mixture
  • 8 Add the rest of the broth and stir to combine
  • 9 Reduce the heat to low and cook, partially covered, for 45 minutes
  • 10 While the soup is cooking, prepare the Crostini al Pepe: Preheat the oven to 375 degrees
  • 11 Brush both sides of the bread slices with olive oil
  • 12 Sprinkle the pepper to taste on the top side of the slices and place in a single layer on an ungreased rimmed baking sheet
  • 13 Bake for about 7 minutes on one side, or until the slices are golden around the edges
  • 14 Turn them over and bake an additional 5 minutes
  • 15 Let cool to room temperature, then store in a resealable plastic food storage bag until ready to use
  • 16 Taste the soup and adjust the salt as necessary (keeping the cheese garnish in mind)
  • 17 To serve, place 2 Crostini al Pepe in each shallow bowl and ladle the soup over them

Nutrition Facts : Calories 403 calories, Fat 18 g, Carbohydrate 51 g, Cholesterol 32 mg, Fiber 6 g, Protein 10 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 752 mg, Sugar g

ITALIAN ONION SOUP



Italian Onion Soup image

Make and share this Italian Onion Soup recipe from Food.com.

Provided by CookingONTheSide

Categories     Stocks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons extra virgin olive oil
1 tablespoon garlic, finely chopped
8 cups sweet onions, thinly sliced
1/4 teaspoon sea salt or 1/4 teaspoon gray salt
1 tablespoon finely chopped fresh sage leaf (or 1 t dried sage leaves)
1/4 cup balsamic vinegar
32 ounces beef broth
4 slices italian country bread, 3/4 inch thick slices
1 cup mozzarella cheese, shredded

Steps:

  • In 12-14-inch skillet, heat oil over medium-high heat.
  • Add garlic; cook and stir until garlic begins to brown but not burn.
  • Stir in onions and salt.
  • Cook about 7 minutes.
  • Reduce heat to medium.
  • Cook about 10 minutes longer, stirring occasionally, until onions are golden brown.
  • Stir in sage and vinegar.
  • Cook 2-4 minutes, stirring occasionally, until liquid has evaporated.
  • Stir in broth.
  • Simmer over medium heat 10 minutes, stirring occasionally.
  • Meanwhile, set oven control to broil.
  • Sprinkle bread with cheese; place on cookie sheet.
  • Broil with tops 4-6 inches from heat until cheese is melted (watch carefully).
  • Place 1 slice of bread on each serving of soup.

Nutrition Facts : Calories 489.6, Fat 15, SaturatedFat 5.3, Cholesterol 22.1, Sodium 1509.9, Carbohydrate 70.1, Fiber 7, Sugar 17.9, Protein 20

ZUPPA DI POMODORI CIPOLLE (TOMATO ONION SOUP)



Zuppa Di Pomodori Cipolle (Tomato Onion Soup) image

This is a fairly easy and terrific recipe to try, especially in the summer if you have an over-abundance of home-grown tomatoes. Use the fresh herbs, if possible, for a true taste sensation!

Provided by Cream Puff

Categories     Onions

Time 1h10m

Yield 6-8 depending on size of bowls, 6-8 serving(s)

Number Of Ingredients 12

6 cups beef broth
6 cups tomato juice
8 fresh home-grown tomatoes (or 1 28 oz. can tomatoes)
6 medium yellow onions
3 -4 garlic cloves, minced
1 tablespoon fresh basil (or 1 teaspoon dried)
1 tablespoon fresh parsley (or 1 teaspoon dried)
1/2 tablespoon fresh rosemary (or 1/2 teaspoon dried)
1 tablespoon fresh oregano (or 1 teaspoon dried)
1 loaf crusty Italian bread, sliced into 1-1/4-inch chunk (*see note)
2 cups mozzarella cheese, shredded
salt & pepper

Steps:

  • Slice tomatoes in quarters.
  • Thinly slice onions (about 1/4").
  • In large kettle, mix the following: beef broth, tomato juice, tomatoes, onions, garlic and herbs (basil, parsley, rosemary & oregano). Bring to a boil, lower heat and allow to simmer for approximately 25-30 mjnutes. Add salt and pepper to taste.
  • Place 6 individual, oven-proof serving bowls onto baking sheet(s) - this will aide in placing and removing bowls from oven. Place a chunk of bread into each of the 6 individual, oven-proof serving bowls. Ladle soup over bread and top with Mozzarella cheese.
  • Bake at 350 degrees for about 10 minutes, or until cheese is melted and nice bubbles begin to form. Carefully remove from oven.
  • *NOTE: Keep in mind the size of your serving bowls when you purchase and/or slice the bread. For example, if using an Italian Panne bread, slice the bread in half from top to bottom, then slice vertically into 1-1/4" slices (or you may not want your chunk of bread that big, depending on the size of your bowls). If using a baguette, you need only slice the bread the thickness you desire. You get the idea, right?.
  • You can serve this with a crisp green salad or as a prelude to any meal. Great to serve company or for dinner parties!

Nutrition Facts : Calories 450.6, Fat 12.3, SaturatedFat 5.7, Cholesterol 30.2, Sodium 1914.3, Carbohydrate 67.2, Fiber 6.7, Sugar 18.7, Protein 21.3

Tips:

  • Use a variety of onions: A combination of yellow, white, and red onions will give your soup a more complex flavor.
  • Caramelize the onions slowly: This will bring out their natural sweetness and depth of flavor. Don't rush this step!
  • Use a good quality broth: A homemade chicken or beef broth will give your soup the best flavor. If you're using store-bought broth, look for a low-sodium option.
  • Don't skimp on the cheese: A generous amount of grated Pecorino Romano cheese is essential for a flavorful and authentic Italian onion soup.
  • Serve with a crusty bread: A thick slice of crusty bread is the perfect accompaniment to onion soup. It's great for dipping and soaking up all the delicious broth.

Conclusion:

Italian onion soup (Zuppa di cipolle al pecorino) is a classic comfort food that's perfect for a cold winter day. It's easy to make and can be tailored to your own taste preferences. Whether you like your soup thick or thin, cheesy or not, there's an Italian onion soup recipe out there for you. So next time you're looking for a hearty and delicious soup, give Italian onion soup a try.

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