Zuppa di Cipolle (Italian Onion Soup) Recipe Guide

Table of Contents

Toggle

Zuppa di cipolle

Print Recipe Pin Recipe

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.

So, let me show you how I make one of the most comforting Italian soups, Zuppa di Cipolle, also known as Italian onion soup. this soup is hearty, versatile, and surprisingly simple to prepare. It’s a great dish for chilly evenings or when you’re craving something cozy. Based on my overall experience, I find it pairs well with a variety of dishes or can stand alone with some crusty bread.

What to Expect:

Zuppa di Cipolle has a rich, sweet flavor thanks to the slow caramelization of onions. The cheese-topped bread adds a perfect crunchy contrast to the silky soup. You’ll notice the thyme and bay leaf give a subtle earthy flavor that balances the sweetness of the onions. this dish only gets better with time, so leftovers are even more flavorful the next day.

Quick Meal Facts:

• Prep time: 15 minutes
• Cook time: 1 hour
• Time to stand: None
• Total time: 1 hour 15 minutes
• Ease of cooking: Easy
• Servings: 4 servings
• Calories: Approximately 250-300 per serving
• Cost of ingredients: Budget-friendly (around $10-15)
• Cuisine: Italian
• Course: Main or starter
• Equipment needed: Large pot, wooden spoon, knife, cutting board, ladle, oven-safe bowls
• Check out the right equipment and Ingredients that you need for making #zuppadicipolle   here

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)
• Check out the right equipment and Ingredients that you need for making #zuppadicipolle   here

Method:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
• Check out the right equipment and Ingredients that you need for making #zuppadicipolle   here

Nutritional Information (per serving):

• Calories: 250-300
• Fat: 10g (depending on oil or butter)
• Carbohydrates: 35g
• Protein: 10g
• Fiber: 4g
• Sugar: 12g (mostly from the onions)

Troubleshooting Tips:

• Burnt onions: If your onions are burning, lower the heat and stir more frequently. It’s essential to maintain a low temperature to caramelize properly without burning.
• Too thick: If your soup ends up too thick, simply add a bit more broth or water to reach your desired consistency.
• Too salty: If the soup is too salty, add a splash of water or unsalted broth to dilute it, or toss in a peeled potato to absorb some of the salt (remove the potato before serving).

Notes:

• Versatility: This soup pairs well with a wide range of dishes, from a simple green salad to roasted meats. It’s also hearty enough to be a meal on its own.
• Make ahead: The soup (without the bread and cheese) can be made a day ahead and reheated when needed. Just toast the bread and melt the cheese before serving.

This is a straightforward and comforting Italian recipe that’s perfect for beginners and experts alike. I hope this step-by-step guide makes it easy and enjoyable for you to recreate Zuppa di Cipolle in your own kitchen.