Best 5 Italian Onion Soup Recipes

ITALIAN ONION SOUP

Steps:

• In 12- to 14-inch skillet, heat oil over medium-high heat. Add garlic; cook and stir until garlic begins to brown. 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 to 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 to 6 inches from heat until cheese is melted (watch carefully). Place 1 slice of bread on each serving of soup.

ITALIAN-STYLE ONION SOUP

Steps:

• In a Dutch oven over medium heat, melt butter with the oil. Add the onions, rosemary, 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook for 30 minutes or until lightly browned, stirring occasionally. Add the broth, wine and vinegar; heat through., Meanwhile, in a small bowl, combine the tomatoes, basil, Parmesan cheese, garlic powder and remaining salt and pepper. Spoon tomato mixture over bread slices; top with mozzarella. Place on a baking sheet., Broil 3-4 in. from the heat for 2-3 minutes or until cheese is melted. Ladle soup into bowls; top with toast. Serve immediately.

ONION SOUP WITH FONTINA AND THYME (EVERYDAY ITALIAN)

Steps:

• In a medium, heavy saucepan, heat the olive oil over medium heat.
• Add the onions, salt, and pepper.
• Cook, stirring occasionally, until the onions are tender. (10 mins).
• Add the thyme and broth. Simmer, uncovered, until the onions are soft. (15 mins).
• Divide soup between the 4 oven-proof ramekins.
• Divide the cubed bread among the ramekins.
• Top each with slices of fontina cheese.
• Place under the broiler, until the cheese is golden and bubbly (4 mins).
• Serve immediately.

ITALIAN ONION SOUP - ZUPPA DI CIPOLLE AL PERCORINO

Steps:

• Melt butter in large pot over medium heat. Add onions and stir to coat. Sprinkle with marjoram, salt and pepper. Reduce heat and cook uncovered on low for 45 minutes, stirring occasionally, or until onions are soft and golden. Increase heat to medium high, add wine, stir and cook 2 minutes. In small bowl, combine tomato paste and 1/4 cup beef broth; add to onions and stir. Add remaining broth and cook partially covered on low for 45 minutes. Prepare Crostini di Pepe Brush baguette slices on both sides with olive oil. Sprinkle tops with freshly ground pepper. Place in single layer on ungreased baking sheet. Bake at 375 degrees for 7 minutes; turn and bake an additional 5 minutes. Cool completely. Store in zip bag. Place a crostini slice in the bottom of a shallow bowl and spoon soup atop. Sprinkly generously with Romano Cheese

ITALIAN ONION SOUP

Steps:

• 1. Heat the butter and olive oil in a medium size stock pot over medium heat.Saute the onions,stirring frequently until they become soft.Add the flour and stir well.
• 2. Add the Marsala and Sherry and simmer until the wine reduces by half.Add the beef stock and simmer for 20 minutes.
• 3. Ladle the soup into individual bowls. Top each bowl with a slice of bread and sprinkle Asiago cheese.