Tuscan Onion Soup
Delight in the comforting flavors of rustic Italy with this Tuscan Onion Soup, a hearty twist on a classic favorite. Featuring golden caramelized yellow onions simmered in a rich vegetable stock, this soup is elevated with a splash of dry white wine and fragrant herbs like fresh thyme and bay leaf. Topped with crisp slices of toasted crusty bread and a blanket of grated Parmesan cheese, each bowl is a warm, savory masterpiece. Perfect for cozy dinners or to impress guests, this dish comes together in just over an hour and pairs beautifully with a light salad or a glass of wine. Whether you're chasing autumn vibes or craving a soulful meal, this Tuscan Onion Soup is a must-try for fans of traditional, flavor-packed comfort food.
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Recipe Information
Ingredients
- 4 large Yellow onions
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Unsalted butter
- 3 cloves Garlic
- 6 cups Vegetable stock
- 0.5 cup Dry white wine
- 4 slices Crusty bread (preferably day-old)
- 2 sprigs Fresh thyme
- 1 piece Bay leaf
- 0.5 cup Parmesan cheese
- 0.5 teaspoons Salt
- 0.25 teaspoons Freshly ground black pepper
Instructions
Peel the onions and slice them thinly into half-moons.
In a large soup pot or heavy-bottomed Dutch oven, heat the olive oil and butter over medium heat.
Add the sliced onions to the pot and stir well to coat them with the oil and butter mixture.
Cook the onions over medium-low heat, stirring occasionally, for about 25-30 minutes until they caramelize to a golden brown color without burning.
While the onions are caramelizing, mince the garlic cloves.
Once the onions are caramelized, add the minced garlic to the pot and sauté for 1-2 minutes until fragrant.
Pour in the dry white wine to deglaze the pot and scrape up any browned bits from the bottom.
Add the vegetable stock, thyme sprigs, and bay leaf to the pot. Stir well.
Season the soup with salt and pepper, then bring it to a gentle simmer.
Cover the pot partially and let the soup cook for 15-20 minutes to allow the flavors to meld.
While the soup simmers, prepare the bread by toasting the slices under a broiler or in a toaster oven until golden and crisp.
Once the soup is done, fish out the thyme sprigs and bay leaf, and discard them.
Ladle the soup into serving bowls. Top each bowl with a slice of toasted bread and a generous sprinkling of grated Parmesan cheese.
Optional: Place the bowls under a broiler for a minute or two to melt and slightly brown the Parmesan cheese.
Serve the Tuscan Onion Soup hot and enjoy!
Nutrition Facts
Calories |
2248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.2 g | 130% | |
| Saturated Fat | 33.6 g | 168% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 106 mg | 36% | |
| Sodium | 6091 mg | 265% | |
| Total Carbohydrate | 264.1 g | 96% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 51.8 g | ||
| Protein | 68.7 g | 137% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 892 mg | 69% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 3749 mg | 80% | |
*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.
