JW MARRIOTT KITCHEN

 

Zuppa di Cipolle (Italian Onion Soup)

Zuppa di Cipolle is a rich and rustic Italian onion soup made with slow-caramelized onions, white wine, and a golden cheesy crouton topping. Discover this comforting Tuscan-inspired recipe with step-by-step tips.

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🕒 Prep Time: 15 minutes | 🍳 Cook Time: 45 minutes | 🍽️ Servings: 4

Difficulty: Easy | Course: Soup | Cuisine: Italian (Tuscan)

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🧄 Ingredients:

• 6 large yellow onions, thinly sliced

• 3 tbsp olive oil

• 1 tbsp butter

• 2 garlic cloves, minced

• 1 tsp sugar (optional, helps caramelization)

• 150 ml dry white wine

• 1.2 liters beef or vegetable broth

• Salt and black pepper, to taste

• 1 tsp fresh thyme (or ½ tsp dried)

• 4 slices of rustic Italian bread

• 100g grated Parmigiano-Reggiano or Grana Padano

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 Instructions:

1. Caramelize the Onions

In a large pot, heat olive oil and butter over medium-low. Add sliced onions, garlic, and a pinch of salt. Stir frequently for 25–30 minutes until deep golden brown. Add sugar if needed to enhance caramelization.

2. Deglaze with Wine

Pour in white wine and stir to lift the browned bits from the bottom of the pot. Let it simmer for 5–7 minutes until the alcohol evaporates.

3. Simmer the Soup

Add broth and thyme. Bring to a gentle boil, then reduce heat and let it simmer uncovered for 15–20 minutes. Season with salt and pepper to taste.

4. Prepare the Bread

Toast the bread slices in the oven or a skillet until crispy. Top with grated cheese and broil for 2–3 minutes until bubbly and golden.

5. Serve

Ladle the soup into bowls, top with the cheesy croutons, and serve hot.

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 Serving Tips:

• Use Tuscan pane sciocco (unsalted rustic bread) for authenticity.

• For a richer flavor, add a splash of sherry vinegar before serving.

• Optional: Serve with a drizzle of truffle oil or a few drops of aged balsamic.

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