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Zuppa di Cipolle Soup

Zuppa di Cipolle

Zuppa di Cipolle is a rustic Italian onion soup that balances sweet, caramelized onions with savory stock, herbs, and a touch of red wine. Topped with toasted baguette and Parmesan, it delivers deep, comforting flavors in every spoonful.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 Servings
Course: Soup
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 lbs 900 g yellow onions, sliced
  • 3 tbsp extra virgin olive oil
  • 2 tbsp butter
  • 4 garlic cloves minced
  • 250 ml dry red wine
  • 1 L beef or vegetable stock
  • 1 bay leaf
  • 2 tsp thyme or fresh leaves
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 baguette sliced
  • 100 g Parmesan cheese grated
  • 2 tbsp fresh parsley optional garnish

Method
 

  1. Heat olive oil and butter in a pot. Add sliced onions with salt. Cook 25–30 minutes until golden brown.
  2. Stir in garlic. Cook 2–3 minutes. Pour in wine and simmer 5 minutes until reduced.
  3. Add stock, bay leaf, thyme, salt, and pepper. Simmer 20 minutes uncovered.
  4. Preheat oven to 180 °C (350 °F). Toast baguette slices 8–10 minutes. Ladle soup into bowls, top with baguette and Parmesan. Garnish with parsley if desired.

Notes

For a more authentic Italian presentation, serve the soup in oven-proof bowls and broil briefly after topping with bread and cheese until bubbly and golden.