Tuscan Onion Soup Palio Restaurant New York
Transport your senses to the rustic countryside of Italy with this comforting and richly flavored Tuscan Onion Soup, inspired by the renowned Palio Restaurant in New York. This hearty soup features caramelized yellow onions simmered to perfection in a luxurious base of white wine and savory beef broth, enhanced by aromatic herbs like rosemary, thyme, and bay leaf. Finished with melted Parmesan and Gruyère or Fontina atop slices of toasted crusty bread, each bowl offers the perfect balance of smoky sweetness and velvety umami. Perfect for chilly evenings, this authentic Italian recipe combines simple, high-quality ingredients with traditional cooking methods to create a dish that feels indulgent yet heartwarming. Ideal for an impressive starter or a cozy main, this Tuscan classic will quickly become a beloved favorite at your table!
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Recipe Information
Ingredients
- 6 cups Yellow onions, thinly sliced
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 cloves Garlic, minced
- 0.5 cups White wine
- 1 small bunch Herbs (rosemary, thyme, or sage), tied in a bundle
- 1 piece Bay leaf
- 5 cups Beef broth, low sodium
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper, freshly ground
- 4 pieces Crusty bread, sliced and toasted
- 1 cup Parmesan cheese, grated
- 1 cup Gruyère or Fontina cheese, shredded
Instructions
In a large, heavy-bottomed pot, heat the olive oil and butter over medium heat until melted and combined.
Add the sliced onions to the pot and stir to coat them in the oil and butter mixture.
Cook the onions slowly over medium-low heat for 25-30 minutes, stirring occasionally, until the onions are golden brown and caramelized.
Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Pour in the white wine, scraping the bottom of the pot with a wooden spoon to deglaze and lift any stuck-on bits of flavor.
Add the herb bundle and bay leaf to the pot, followed by the beef broth. Stir well to combine.
Season the soup with salt and freshly ground black pepper. Bring the mixture to a gentle simmer and cook for 20-25 minutes, allowing all the flavors to meld together.
While the soup simmers, preheat your oven to broil. Arrange the toasted bread slices on a baking tray.
Top each slice with a mix of grated Parmesan and shredded Gruyère or Fontina cheese.
Toast the bread under the broiler for 3-5 minutes, or until the cheese is melted and bubbly.
Remove the herb bundle and bay leaf from the soup before serving.
Ladle the soup into bowls and top each with a slice of the cheesy toasted bread. Serve immediately and enjoy the rich flavors of Tuscan onion soup!
Nutrition Facts
Calories |
2354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.2 g | 154% | |
| Saturated Fat | 56.6 g | 283% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 242 mg | 81% | |
| Sodium | 6081 mg | 264% | |
| Total Carbohydrate | 213.3 g | 78% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 56.6 g | ||
| Protein | 105.9 g | 212% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 2467 mg | 190% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2911 mg | 62% | |
*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.
