Zuppa di Cipolle
alice96
Preparation time
20 minutiDifficulty
MediaCooking time
50 minutiServings
4La #zuppa di #cipolle è uno di quei piatti che evocano immediatamente il calore della cucina casalinga e il fascino delle ricette contadine, nate dalla necessità di trasformare ingredienti semplici in qualcosa di straordinariamente gustoso. Se la soupe à l’oignon francese è celebre per la sua ricchezza e per il suo irresistibile strato di formaggio fuso, la nostra versione italiana porta con sé il carattere deciso della tradizione mediterranea, con l’aggiunta di Parmigiano Reggiano o Pecorino, un pane rustico e una cottura che ne esalta i sapori.
Ingredients
- Vegetable broth1 L
- Golden onion500 g
- Naturally leavened bread300 g
- White wine100 ml
- Parmigiano Reggiano DOP100 g
- Butter50 g
- Cornstarch (Maizena)1 tablespoon
- Fine saltto taste
- Black pepperto taste
Procedure
0. The secret to perfect onion soup is patience. In a large saucepan, melt the butter over low heat and add the thinly sliced onions. They should cook slowly, stirring occasionally, until soft, golden, and slightly caramelized. This process takes at least 30-40 minutes, but it's essential for developing their sweet, enveloping flavor.
1. Once the onions have turned amber and become irresistible, deglaze them with the dry white wine and let the alcohol evaporate. Then, add the sifted flour (or cornstarch dissolved in a little cold water) and stir vigorously for a few minutes, until the mixture becomes slightly thick and creamy.
2. Gradually pour in the hot broth and simmer over low heat for at least 30 minutes, allowing all the flavors to meld perfectly. Season with salt and pepper, and for a more aromatic touch, add a pinch of nutmeg or a few fresh thyme leaves.
3. Use aluminum pans for convenience, or, for those who want to stick to tradition, terracotta pans, which retain heat better and ensure more even cooking. • Pour the soup directly into the pan. • Sprinkle generously with Parmigiano Reggiano or Pecorino cheese. • Arrange the slices of homemade bread on top of the cheese, so that they soak up the broth underneath. • Cover with another sprinkling of cheese. • Bake in the broiler at 220°C for 5 minutes, until the surface is golden and slightly crispy.
4. Remove the soup from the oven and serve it while still steaming hot, with the melted cheese and crusty bread blending together in a perfect balance of softness and crunch. The aroma of caramelized onion, rich broth, and melted cheese will captivate everyone from the first bite.
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Creation date Mar 08, 2025
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.