Italian Onion Soup
Indulge in the comforting flavors of Italian Onion Soup, a rustic twist on the classic French favorite! This soul-warming dish combines deeply caramelized yellow onions, fragrant garlic, and a rich broth enhanced by tangy crushed tomatoes and aromatic herbs like oregano, thyme, and bay leaf. A splash of dry white wine adds depth, while toasted slices of rustic Italian bread topped with a melty duo of Parmesan and mozzarella create the perfect finishing touch. Carefully broiled to golden, bubbly perfection, this hearty soup is ideal for cozy dinners and pairs beautifully with a crisp salad or a glass of wine. With just 20 minutes of prep time, this recipe is an easy yet elegant way to elevate your weeknight meal with authentic Italian flavors.
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Recipe Information
Ingredients
- 6 medium Yellow onions
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 4 minced Garlic cloves
- 2 tablespoons Tomato paste
- 0.5 cups Dry white wine
- 6 cups Beef or vegetable broth
- 1 cup Crushed tomatoes
- 1 teaspoon Dried oregano
- 4 sprigs Fresh thyme
- 1 whole Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 4 pieces Slices of rustic Italian bread
- 0.75 cups Grated Parmesan cheese
- 1 cup Mozzarella cheese
Instructions
Peel and thinly slice the yellow onions.
Heat a large, heavy-bottomed pot over medium heat. Add olive oil and butter, allowing the butter to melt completely.
Add the sliced onions to the pot and stir to coat them in the oil and butter. Cook on medium-low heat, stirring often, for 25-30 minutes until the onions are deeply caramelized and golden brown.
Add the minced garlic to the pot and cook for 1-2 minutes until fragrant.
Stir in the tomato paste and cook for 2-3 minutes to combine and deepen the flavor.
Deglaze the pot with the dry white wine, scraping the bottom of the pot to release any browned bits. Let the wine reduce for about 2 minutes.
Add the beef or vegetable broth, crushed tomatoes, oregano, thyme sprigs, bay leaf, salt, and black pepper. Stir to combine.
Bring the soup to a gentle boil, then reduce the heat and simmer for 20 minutes. Discard the thyme sprigs and bay leaf before serving.
While the soup is simmering, preheat your broiler. Place the slices of Italian bread on a baking sheet and lightly toast on both sides under the broiler (about 1-2 minutes per side).
Ladle the soup into oven-safe bowls. Top each bowl with a slice of toasted bread, then sprinkle generous amounts of Parmesan and mozzarella cheese on top.
Place the bowls under the broiler for 2-3 minutes until the cheese is melted, bubbling, and lightly golden.
Carefully remove the bowls from the oven (they will be hot), let them cool slightly, and serve immediately, garnished with additional thyme if desired.
Nutrition Facts
Calories |
1854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.5 g | 97% | |
| Saturated Fat | 41.5 g | 208% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 195 mg | 65% | |
| Sodium | 8008 mg | 348% | |
| Total Carbohydrate | 200.9 g | 73% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 46.5 g | ||
| Protein | 87.9 g | 176% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1842 mg | 142% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 3051 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
