Italian Onion Soup Zuppa Di Cipolle Al Percorino Food
ZUPPA DI CIPOLLE AL PECORINO (ONION SOUP WITH PECORINO CHEESE AND CROSTINI AL PEPE)
Here, cookbook author Domenica Marchetti has combined her favorite elements of several Italian onion soups.
Provided by Adapted from her book, "The Glorious Soups and Stews of Italy" (Chronicle Books, 2006)
Yield 4
Number Of Ingredients 11
Steps:
- 1 For the soup: In a Dutch oven or large heavy-bottomed pot over medium heat, melt the butter
- 2 When it starts to sizzle, add the onions and stir to coat evenly
- 3 Sprinkle in the marjoram and salt
- 4 Reduce the heat to low and let the onions cook, uncovered (stirring occasionally), for about 45 minutes or until they are golden and soft
- 5 Increase the heat to medium-high and add the Marsala
- 6 Cook, stirring, for 2 minutes or until some of the wine has evaporated
- 7 In a small bowl, combine the tomato paste and 1/4 cup of the hot broth, then add the mixture to the onion-wine mixture
- 8 Add the rest of the broth and stir to combine
- 9 Reduce the heat to low and cook, partially covered, for 45 minutes
- 10 While the soup is cooking, prepare the Crostini al Pepe: Preheat the oven to 375 degrees
- 11 Brush both sides of the bread slices with olive oil
- 12 Sprinkle the pepper to taste on the top side of the slices and place in a single layer on an ungreased rimmed baking sheet
- 13 Bake for about 7 minutes on one side, or until the slices are golden around the edges
- 14 Turn them over and bake an additional 5 minutes
- 15 Let cool to room temperature, then store in a resealable plastic food storage bag until ready to use
- 16 Taste the soup and adjust the salt as necessary (keeping the cheese garnish in mind)
- 17 To serve, place 2 Crostini al Pepe in each shallow bowl and ladle the soup over them
Nutrition Facts : Calories 403 calories, Fat 18 g, Carbohydrate 51 g, Cholesterol 32 mg, Fiber 6 g, Protein 10 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 752 mg, Sugar g
RED ONION SOUP OR ZUPPA DI CIPOLLE ROSSE
I love how this simple dish scents the whole house when cooking. Sometimes I add 2 tbs. of Port or Sherry as a special treat. Note: You will need some cheese cloth or a large tea ball strainer to make this recipe.
Provided by Karens Krazy Kitchen
Categories Stocks
Time 2h20m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 13
Steps:
- Melt the butter with the olive oil over low heat in a deep heavy bottomed pan.
- Add onions and cook very slowly for about an hour, until extremely soft, stirring occasionally. You want the onions to melt into the oils, but not brown.
- Tie up the herbs and garlic, except for the bay leaf, in the cheese cloth. Or, pull the leaves off the rosemary and put in a tea ball strainer with the smashed garlic. Place the rest of the herbs across the strainer and clamp them down.
- Add the herb and garlic mixture and bay leaf to the cooked onions.
- Pour the stock over the onions and herbs.
- Season to taste with salt and pepper.
- Cover and simmer for 45 minutes.
- Discard the herbs and bay leaf.
- Line either a large serving bowl or individual bowls with slices of bread.
- Spoon on the soup. Sprinkle with the cheese.
- Enjoy!
Nutrition Facts : Calories 448.2, Fat 20, SaturatedFat 6.9, Cholesterol 20.4, Sodium 510.6, Carbohydrate 59.1, Fiber 4.8, Sugar 12.8, Protein 10.6
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