Tuscan Style Cipollini Onion Soup
Italian twist using sweet cipollini onions, rosemary, and extra virgin olive oil.
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Ingredients
- 1 1/2 pounds Cipollini onions, peeled and halved
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Unsalted butter
- 1 tablespoon Fresh rosemary, finely minced
- 3 pieces Garlic cloves, thinly sliced
- 1/2 cup Dry white wine (like Pinot Grigio)
- 6 cups Beef or vegetable stock
- 1 tablespoon Balsamic vinegar
- 4 slices Thick slices of ciabatta bread
- 1/2 cup Grated Pecorino Romano cheese
- 1 pinch Sea salt and black pepper
Instructions
- 1
Heat the olive oil and butter in a heavy-bottomed pot or Dutch oven over medium-low heat.
- 2
Add the halved cipollini onions and cook slowly for 25-30 minutes, stirring occasionally until they are deeply caramelized and golden brown.
- 3
Stir in the minced rosemary and sliced garlic, cooking for another 2 minutes until fragrant.
- 4
Pour in the white wine to deglaze the pot, scraping up all the browned bits from the bottom.
- 5
Add the stock and bring the mixture to a gentle boil, then reduce heat and simmer for 20 minutes.
- 6
Stir in the balsamic vinegar and season with salt and pepper to taste.
- 7
While the soup simmers, toast the ciabatta slices and top them with a generous layer of Pecorino Romano.
- 8
Ladle the soup into bowls and place a cheesy ciabatta toast on top of each, allowing it to soak up the broth for a minute before serving.
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