Italian Onion Soup

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This is a different take on onion soup.&nbsp; You have most likely had French onion soup, now try Italian.&nbsp; You can find more Italian recipes in <span style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">How to cook Italian by

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Ingredients [?]

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  • add   <p class="MsoNormal" style="MARGIN: 0in 0in 0pt"><span style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">2 oz. pecorino cheese<p /></span>
  • add   <p class="MsoNormal" style="MARGIN: 0in 0in 0pt"><span style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">4 slices crusty Italian bread<p /></span>
  • add   <p class="MsoNormal" style="MARGIN: 0in 0in 0pt"><span style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">3 C. homemade beef broth<p /></span>
  • add   <p class="MsoNormal" style="MARGIN: 0in 0in 0pt"><span style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">1/3 C. dry white wine <p /></span>
  • add   <p class="MsoNormal" style="MARGIN: 0in 0in 0pt"><span style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">Freshly ground black pepper<p /></span>
  • add   <p class="MsoNormal" style="MARGIN: 0in 0in 0pt"><span style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">Salt<p /></span>
  • add   <p class="MsoNormal" style="MARGIN: 0in 0in 0pt"><span style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">1 Tbsp. butter <p /></span>
  • add   <p class="MsoNormal" style="MARGIN: 0in 0in 0pt"><span style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">2 Tbsp. extra virgin olive oil<p /></span>
  • add   <p class="MsoNormal" style="MARGIN: 0in 0in 0pt"><span style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">1&nbsp;1/2 lbs. sweet yellow onions<p /></span>

Instructions

  1. Peel and thinly slide the onions crosswise.  Put them in a soup pot with the olive oil and butter and season with salt and pepper. Place over medium-high heat and cook, stirring often, until the onions begin to brown, about 5 minutes.  Lower the heat to medium-low and continue cooking until the onions are wilted completely and have started caramelizing, about 30 minutes. Raise the heat to medium-high and add the wine.  Let it bubble away until you no longer smell the alcohol.  Add the broth and bring to a boil.  Reduce the heat to low, cover the pot, and cook for 45 minutes.  When you are ready to serve, roast the bread slices and put one in each of the 4 soup bowls.  Ladle the hot soup over the bread.  Using a vegetable peeler, shave thin slices of the cheese over each serving.  Serve at once.

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