Italianonionsoup Recipes

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TUSCAN ONION SOUP (CARABACCIA)



Tuscan Onion Soup (Carabaccia) image

I've wanted to make carabaccia ever since I found out it was the ancient ancestor of French onion soup. They say that when made with vegetable broth, it was the favorite soup of vegetarian Leonardo da Vinci. Now you can add these interesting facts to your dinner party conversation repertoire. As for the cinnamon, the safe play is to not add any and live happily ever after. But in tiny amounts it lends a mysterious, warming background note.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Onion Soup Recipes

Time 2h5m

Yield 6

Number Of Ingredients 13

4 pounds red onions
2 tablespoons olive oil
1 tablespoon kosher salt
3 leaves sage
freshly ground black pepper to taste
ground cinnamon
¼ cup finely ground almonds
3 tablespoons red wine vinegar, or to taste
5 cups beef broth, or more as needed
3 thick slices Italian bread, halved
2 tablespoons olive oil, or to taste, divided
3 leaves sage, or to taste, sliced into thin strips
3 tablespoons grated Parmesan cheese, or to taste, divided

Steps:

  • Trim ends off onions; halve and peel. Cut onions into thin slices lengthwise along the grain.
  • Heat olive oil in a very large skillet over medium-high heat. Add onions and kosher salt. Cook and stir until starting to turn translucent, 5 to 7 minutes. Reduce heat to medium and continue to cook, stirring occasionally, until very soft and sweet, about 1 hour.
  • Add sage leaves, pepper, cinnamon, and almonds to the onions. Cook and stir until fragrant, 3 to 5 minutes. Transfer mixture to a soup pot. Pour in red wine vinegar and broth. Bring to a simmer over high heat. Reduce heat to medium-low and simmer until flavors blend, about 30 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C). Line a small baking sheet with aluminum foil.
  • Place Italian bread on the baking sheet. Drizzle some olive oil over the bread; sprinkle sliced sage and some Parmesan cheese on top.
  • Toast in the preheated oven until browned, about 15 minutes.
  • Ladle soup into serving bowls and top each with a piece of toast. Drizzle remaining olive oil over the toast and sprinkle remaining Parmesan cheese on top. Dunk toast into the soup and let soak for a few minutes before serving.

Nutrition Facts : Calories 308.1 calories, Carbohydrate 37.7 g, Cholesterol 2.2 mg, Fat 14.6 g, Fiber 6.5 g, Protein 9.4 g, SaturatedFat 2.4 g, Sodium 1749.9 mg, Sugar 13.3 g

ITALIAN ONION SOUP



Italian Onion Soup image

Adapted from Huey's recipe of the same name for the 2005 Zaar World Tour. Huey (Iain Hewitson) is a well-known Australian chef who has written several books, runs a popular Melbourne restaurant, and appears twice daily in his TV cooking show. This recipe is from his website.

Provided by bluemoon downunder

Categories     Onions

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
6 garlic cloves, crushed plus
6 additional garlic cloves, to be used later
2 leeks, thoroughly washed and sliced
1 kg yellow onions (Americans) or 1 kg brown onion (Australians)
2 (400 ml) cans tomatoes, drained and diced
6 cups chicken stock (or vegetable)
3 tablespoons chopped Italian parsley (flat leaf)
salt
fresh ground black pepper, to taste
2 -3 tablespoons balsamic vinegar
butter (optional)
3 slices day-old sourdough bread, cubed, to form croutons
pecorino cheese, grated

Steps:

  • Heat the oil in a non-stick pot and sauté the garlic, leek and onions for about 30 minutes until golden brown, regularly stirring and scraping the bottom of the pot, turning down the heat after about 10 minutes. (You may need more oil if you are not using a non-stick pot).
  • Add the tomatoes, stock, parsley, seasonings and balsamic vinegar. Mix well and bring to the boil. Then simmer for about 20 minutes.
  • Preheat the oven to 180°C.
  • While the soup is cooking, heat a little oil, butter and the remaining 6 cloves of garlic in a heavy-bottomed pan (that can go into the oven).
  • Add a couple of handfuls of the day-old bread, cubed and toss until well coated. Then cook in the oven until golden.
  • Transfer the croutons to a bowl and toss with a good handful of pecorino whilst still hot.
  • To serve, ladle the soup into individual bowls and top with the croutons and an extra sprinkling of cheese.

Nutrition Facts : Calories 464.5, Fat 9.8, SaturatedFat 2.1, Cholesterol 10.8, Sodium 834.2, Carbohydrate 78.2, Fiber 7.8, Sugar 22.3, Protein 18.2

ITALIAN ONION SOUP



Italian Onion Soup image

Make and share this Italian Onion Soup recipe from Food.com.

Provided by CookingONTheSide

Categories     Stocks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons extra virgin olive oil
1 tablespoon garlic, finely chopped
8 cups sweet onions, thinly sliced
1/4 teaspoon sea salt or 1/4 teaspoon gray salt
1 tablespoon finely chopped fresh sage leaf (or 1 t dried sage leaves)
1/4 cup balsamic vinegar
32 ounces beef broth
4 slices italian country bread, 3/4 inch thick slices
1 cup mozzarella cheese, shredded

Steps:

  • In 12-14-inch skillet, heat oil over medium-high heat.
  • Add garlic; cook and stir until garlic begins to brown but not burn.
  • Stir in onions and salt.
  • Cook about 7 minutes.
  • Reduce heat to medium.
  • Cook about 10 minutes longer, stirring occasionally, until onions are golden brown.
  • Stir in sage and vinegar.
  • Cook 2-4 minutes, stirring occasionally, until liquid has evaporated.
  • Stir in broth.
  • Simmer over medium heat 10 minutes, stirring occasionally.
  • Meanwhile, set oven control to broil.
  • Sprinkle bread with cheese; place on cookie sheet.
  • Broil with tops 4-6 inches from heat until cheese is melted (watch carefully).
  • Place 1 slice of bread on each serving of soup.

Nutrition Facts : Calories 489.6, Fat 15, SaturatedFat 5.3, Cholesterol 22.1, Sodium 1509.9, Carbohydrate 70.1, Fiber 7, Sugar 17.9, Protein 20

ONION SOUP WITH FONTINA AND THYME



Onion Soup with Fontina and Thyme image

Provided by Giada De Laurentiis

Categories     appetizer

Time 39m

Yield 4 servings

Number Of Ingredients 9

3 tablespoons olive oil
2 large Vidalia onions, sliced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon fresh thyme leaves
4 cups beef broth
4 slices ciabatta bread, cubed
4 ounces sliced fontina cheese
Special equipment: 4 (1 1/2-cup) ovenproof ramekins

Steps:

  • In a medium, heavy saucepan, heat the olive oil over medium heat. Add the onions, salt, and pepper. Cook, stirring occasionally, until the onions are tender, about 10 minutes. Add the thyme and broth. Simmer, uncovered, until the onions are soft, about 15 minutes.
  • Divide the soup between the 4 ovenproof ramekins. Divide the cubed bread among the ramekins. Top each with slices of fontina cheese. Place under the broiler, until the cheese is golden and bubbly, about 4 minutes. Serve immediately.

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