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Zuppa di cipolle

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Course Main Course
Cuisine Italian

Equipment

  • Equipment needed: Large pot, wooden spoon, knife, cutting board, ladle, oven-safe bowls

Ingredients
  

  • 6 large yellow onions thinly sliced
  • 4 cups vegetable or beef broth use vegetable broth for a vegetarian option
  • 2 tablespoons olive oil or butter for extra richness
  • 1/2 cup dry white wine optional but recommended
  • 1 tablespoon fresh thyme or 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • 4 slices of Italian bread for serving
  • 1 cup grated Parmigiano-Reggiano or Gruyère cheese for topping

Instructions
 

  • Prepare the onions: Start by peeling and slicing the onions thinly. This is the most time-consuming part, but from my own personal experience, the thinner you slice the onions, the better they caramelize.
  • Caramelize the onions: Heat olive oil (or butter) in a large pot over medium heat. Add the onions and a pinch of salt. Stir occasionally to prevent sticking. Cook for about 30-40 minutes, or until the onions are golden brown and caramelized. Patience is key here low and slow is the way to go for that deep flavor.
  • Deglaze the pot: Once the onions are caramelized, pour in the white wine to deglaze the pan. This adds depth to the soup. If you’re skipping the wine, just use a little broth instead. Scrape the browned bits from the bottom of the pan for extra flavor.
  • Add broth and seasonings: Pour in the broth, thyme, bay leaf, and season with salt and pepper. Bring the soup to a gentle simmer. Cover and cook for 15-20 minutes to let the flavors meld together.
  • Prepare the bread and cheese: While the soup simmers, toast your slices of Italian bread. You can either toast them in the oven or on a stovetop. Once golden and crisp, top each slice with a generous amount of Parmigiano-Reggiano or Gruyère cheese.
  • Assemble and serve: Ladle the hot soup into oven-safe bowls. Place a slice of the cheesy bread on top of each bowl. If you like, place the bowls under the broiler for a few minutes until the cheese is bubbly and golden.
  • Garnish and enjoy: Finish with a sprinkle of fresh thyme or parsley, and your Zuppa di Cipolle is ready to serve!
  • Variations and Substitutions:
  • Vegetarian/Vegan: Use vegetable broth and swap the cheese for a plant-based option or nutritional yeast for a vegan twist.
  • Gluten-Free: Use gluten-free bread for the topping or omit the bread entirely for a lower-carb option.
  • Extra richness: For a more decadent version, use butter instead of olive oil to caramelize the onions, or add a splash of heavy cream at the end.
  • Spice it up: If you enjoy a bit of heat, add a pinch of red pepper flakes during the caramelization process for a slight kick.