Zuppa di cipolle e vino

An Italian onion and wine soup - ideally suited to this miserable weather.

Zuppa di cipolle e vino

Servings:	Serves 6
Calories per serving:	418
Ready in:	1 hour 15 minutes
Prep. time:	15 minutes
Cook time:	1 hour
Difficulty:
Recipe author:	JuliaBalbilla
First published:	21st January 2013

Best recipe review Not a bad soup 4/5 The garlic helps it no end Carla

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 3 tablespoons olive oil
• 100g butter
• 1.5kg onions, peeled and thickly sliced
• garlic, crushed, to taste
• 600ml dry white wine
• 600ml vegetable stock
• 3 cloves
• Seasoning to taste
• 4 slices stale, white bread, cubed
• 2 further cloves of garlic, crushed
• 25g Parmesan cheese, freshly grated

Method

1. Heat the oil and melt half the butter in a deep pan and add the onions.
2. Fry until soft, stir in the garlic, then cook for a further minute so.
3. Add the wine and simmer until it has reduced by one quarter.
4. Add the stock and bring to the boil.
5. Add the cloves, season, then cover and simmer for 40 minutes.
6. Meanwhile, heat the remaining butter and fry the bread cubes and the 2 cloves of Crushed garlic until the bread is crisp and brown.
7. Ditch the garlic and put the bread in the bottom of the soup bowls.
8. Pour over the soup and sprinkle it with the Parmesan.

Variations

Use red onions and red wine, or substitute cider for the wine.

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