Zuppa Di Cipolla Al Vino Rosso
Elevate your soup game with *Zuppa di Cipolla al Vino Rosso*, a luxurious Italian twist on classic onion soup. This hearty recipe features golden caramelized onions simmered to perfection in a base of rich dry red wine and savory beef or vegetable stock, enhanced by the earthy notes of bay leaf and thyme. Topped with crispy baguette slices and a generous sprinkling of Parmesan cheese, this dish is the epitome of comfort food with a gourmet edge. Perfect for cozy dinners or as an impressive starter, this red wine onion soup pairs beautifully with a robust Italian red for the ultimate indulgence. Ready in just over an hour, it’s a must-try for lovers of rustic, bold flavors!
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Recipe Information
Ingredients
- 900 grams Yellow onions
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Butter
- 4 cloves Garlic cloves
- 250 milliliters Dry red wine
- 1 liter Beef or vegetable stock
- 1 leaf Bay leaf
- 2 teaspoons Thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 1 loaf Baguette
- 100 grams Grated Parmesan cheese
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Peel and thinly slice the yellow onions into half-moon shapes. Mince the garlic cloves and set aside.
Heat the olive oil and butter in a large, heavy-bottomed pot over medium heat. Once the butter has melted, add the sliced onions and a pinch of salt.
Cook the onions, stirring often, for about 25-30 minutes until they are golden and caramelized. Be patient and lower the heat if needed to avoid burning.
Add the minced garlic to the pot. Stir and cook for 2-3 minutes until the garlic becomes fragrant.
Pour in the red wine and increase the heat to medium-high. Let it simmer for 5 minutes, allowing the wine to reduce slightly.
Add the beef or vegetable stock, bay leaf, thyme leaves, salt, and black pepper. Bring the soup to a gentle boil, then lower the heat and let it simmer uncovered for 20 minutes.
While the soup simmers, preheat your oven to 180°C (350°F) and slice the baguette into 1.5 cm (1/2 inch) slices.
Place the baguette slices on a baking sheet and toast in the oven for 8-10 minutes until golden and crisp.
Ladle the soup into bowls and top each serving with a toasted baguette slice. Sprinkle grated Parmesan on top and optionally garnish with fresh parsley.
Serve the soup hot and enjoy this hearty and flavorful Italian take on onion soup.
Nutrition Facts
Calories |
2506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.9 g | 136% | |
| Saturated Fat | 41.7 g | 208% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 9840 mg | 428% | |
| Total Carbohydrate | 269.9 g | 98% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 57.4 g | ||
| Protein | 92.4 g | 185% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1557 mg | 120% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 2303 mg | 49% | |
*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.
