Onion Soup with Parmigiano and Cracked Pepper
Warm, hearty, and irresistibly fragrant, Onion Soup with Parmigiano and Cracked Pepper takes classic comfort food to the next level with its rich caramelized onions, a touch of balsamic vinegar, and an umami-packed finish of Parmigiano-Reggiano cheese. Slow-cooked to perfection, the deeply golden onions bring a natural sweetness, balanced by the boldness of cracked black pepper and the savory depth of beef or vegetable stock. Garnished with toasted baguette slices and a generous sprinkle of cheese, this soup makes the ultimate cozy meal for chilly evenings. Perfectly seasoned with fresh thyme and bay leaf, it’s a dish that’s as easy to prepare as it is elegant to serve. Indulge in this vibrant twist on a timeless classic, and savor every spoonful!
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Recipe Information
Ingredients
- 6 medium Yellow onions
- 3 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 3 large Garlic cloves
- 1 teaspoon Granulated sugar
- 2 tablespoons Balsamic vinegar
- 6 cups Beef or vegetable stock
- 1 whole Bay leaf
- 2 sprigs Fresh thyme
- 1 teaspoon Salt
- 1 teaspoon Cracked black pepper
- 1 cup Parmigiano-Reggiano cheese
- 4 pieces Baguette slices
Instructions
Peel and thinly slice the yellow onions into half-moons. Mince the garlic cloves.
In a large, heavy-bottomed pot, heat the unsalted butter and olive oil over medium heat until melted.
Add the sliced onions to the pot. Stir to coat them with the butter and oil. Reduce the heat to medium-low and cook the onions for 25-30 minutes, stirring occasionally, until they are deeply caramelized and golden brown.
Sprinkle the granulated sugar over the onions and stir well. Let them cook for another 2-3 minutes to enhance the caramelization.
Add the minced garlic to the pot and cook for 1-2 minutes, until fragrant.
Stir in the balsamic vinegar and cook for an additional 2 minutes to deglaze the pot, scraping any browned bits off the bottom.
Pour in the beef or vegetable stock. Add the bay leaf, fresh thyme sprigs, and salt. Stir to combine.
Bring the soup to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, allowing the flavors to meld together.
While the soup simmers, preheat the oven to 375°F (190°C). Place the baguette slices on a baking sheet and toast them for 5-7 minutes until golden and crisp.
Remove and discard the bay leaf and thyme sprigs from the soup. Taste the soup and adjust salt as needed. Stir in the cracked black pepper.
Ladle the soup into bowls. Sprinkle each bowl generously with grated Parmigiano-Reggiano and top with a toasted baguette slice.
Finish with an extra sprinkle of cracked black pepper for garnish. Serve hot and enjoy!
Nutrition Facts
Calories |
2343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.1 g | 180% | |
| Saturated Fat | 66.3 g | 332% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 304 mg | 101% | |
| Sodium | 9879 mg | 430% | |
| Total Carbohydrate | 160.0 g | 58% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 42.6 g | ||
| Protein | 119.7 g | 239% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 3143 mg | 242% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1818 mg | 39% | |
*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.
