Red Onion Soup or Zuppa Di Cipolle Rosse
Dive into the rich, aromatic flavors of Red Onion Soup, or Zuppa di Cipolle Rosse—the Italian twist on the classic French onion soup. This comforting dish features deeply caramelized red onions cooked to golden perfection, infused with fresh thyme, garlic, and a splash of dry white wine for a delicate tang. Simmered in a hearty beef or vegetable stock, the soup is then topped with lightly toasted baguette slices and a generous sprinkle of Parmesan cheese for the ultimate finishing touch. Perfect for cozy dinners or a sophisticated starter, this easy-to-make recipe pairs rustic charm with gourmet elegance. Treat your taste buds to this savory, melt-in-your-mouth soup that’s as satisfying as it is simple to prepare.
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Recipe Information
Ingredients
- 6 medium red onions
- 3 tablespoons olive oil
- 2 tablespoons butter
- 2 garlic cloves
- 2 teaspoons fresh thyme
- 1 bay leaf
- 1 cup dry white wine
- 6 cups beef or vegetable stock
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 8 baguette slices
- 0.5 cup grated Parmesan cheese
Instructions
Peel and thinly slice the red onions into rings.
In a large, heavy-bottomed pot, heat the olive oil and butter over medium heat until the butter melts.
Add the sliced red onions to the pot. Cook for about 25-30 minutes, stirring occasionally, until the onions are deeply caramelized and golden brown. Reduce heat if they start to brown too quickly.
Mince the garlic cloves and add them to the pot along with the fresh thyme and bay leaf. Cook for 1-2 minutes, until fragrant.
Pour in the dry white wine to deglaze the pot, scraping up any browned bits from the bottom. Simmer for 3-4 minutes until the wine reduces by half.
Add the beef or vegetable stock to the pot and bring the soup to a boil. Reduce heat to low and let it simmer for 20 minutes, allowing the flavors to meld together.
Season the soup with salt and black pepper to taste. Remove the bay leaf before serving.
While the soup simmers, lightly toast the baguette slices under a broiler or in a toaster until golden brown.
To serve, ladle the soup into bowls, place a toasted baguette slice on top, and sprinkle with grated Parmesan cheese. Optionally, broil the bowls for a few minutes to melt the cheese.
Nutrition Facts
Calories |
1920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.4 g | 107% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 9184 mg | 399% | |
| Total Carbohydrate | 197.4 g | 72% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 41.0 g | ||
| Protein | 57.3 g | 115% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 778 mg | 60% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1724 mg | 37% | |
*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.
