SOPA ALLA CIPOLLA (ONION SOUP WITH AN ITALIAN TWIST)

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 4 TB Olive Oil
  • 2 TB Butter
  • 4 large Leeks - Sliced
  • 2 Shallots - Chopped
  • 3 Red Onion - Chopped
  • 4 Brown/Gold Onion (Or Mayan or Walla Walla)
  • 3 White Onion - Chopped
  • 2 Crushed Cloves (Of Garlic)
  • 3 Sprigs of Thyme
  • 4 Sprigs of Parsley
  • 2 sprigs of Oregano
  • 1 Tsp Ground Coriander
  • 1/2 Tsp Mace
  • 7 Grinds of Green peppercorns
  • 1 Bay leaf
  • 4 hefty pinches of Kosher salt (Kosher salt is not as “Salty” as table salt)
  • 3 Quarts of Mushroom or Beef Stock
  • 1 ½ cups White wine
  • ½ cup Brandy or Cognac
  • 1 French Baguette cut into ½ inch slices and toasted
  • Provolone (Shredded)
  • Parmagiano-Reggiano

Directions

  • Add 4 TB olive oil and 2 TB butter to stock pot on medium heat, add shallots and sweat, then add garlic and leeks & continue sweating.
  • Toss in the yellow, white, and red onions. Sweat them too.
  • Continue sweating until the onions cook down and begin to caramelize, this takes about 45 minutes. Deglaze pan with 1 ½ cups white wine and ½ cup Brandy… I like Pinot Grigio and PLEASE be careful to not ignite the brandy, unless you would prefer to burn off some of the alcohol.
  • When the wine reduces & begins to thicken slightly, pour in Mushroom Stock and spices;
  • Simmer uncovered for 1 hour
  • Dish up into a Ramekin and place toast in middle of bowl.
  • Sprinkle with Provolone & Parmagiano-Reggiano to taste and Broil in oven until the cheese becomes golden and bubbly. Serve in ramekin

Notes

Categories: Dairy  French  Italian  Lunch  Mushroom  Soup  Soup 

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