Italian Onion Soup Recipes

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.

Steps:

• In a Dutch oven over medium heat, melt butter with the oil. Add the onions, rosemary, 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook for 30 minutes or until lightly browned, stirring occasionally. Add the broth, wine and vinegar; heat through., Meanwhile, in a small bowl, combine the tomatoes, basil, Parmesan cheese, garlic powder and remaining salt and pepper. Spoon tomato mixture over bread slices; top with mozzarella. Place on a baking sheet., Broil 3-4 in. from the heat for 2-3 minutes or until cheese is melted. Ladle soup into bowls; top with toast. Serve immediately.

Steps:

• Place potatoes on a baking sheet. Drizzle with oil and sprinkle with 1/2 teaspoon salt. Bake at 425° for 20-25 minutes or until tender., Meanwhile, in a Dutch oven, saute onions in butter until tender. Reduce heat to medium-low; cook for 30 minutes or until deep golden brown, stirring occasionally. Add the mushrooms, sunflower kernels, rosemary, pepper and remaining salt. Cook 8-10 minutes longer or until mushrooms are tender. Stir in the broth, beer, brown sugar and potatoes; heat through., Place bread slices on a baking sheet; top with cheeses. Broil 3-4 inches from the heat for 3-5 minutes or until cheese is melted. Ladle soup into bowls; top each with a cheese toast. Serve immediately.

Steps:

• Combine the oil, onions, garlic, salt, thyme, wine and sherry vinegar in the slow cooker and stir to incorporate.
• Cover and cook on HIGH for 7 hours, stirring quickly every couple of hours.
• Add the broth, cover and cook on HIGH for 2 hours.
• Discard the thyme sprigs and stir in the lemon juice; taste and season lightly with salt and pepper.
• Preheat the oven to 400 degrees.
• Fill a large, straight-sided saucepan with 2 inches of water and bring to a boil over high heat.
• Arrange the bread slices on a rimmed baking sheet in a single layer.
• Toast (middle rack) for 4 minutes, turning them over once.
• Meanwhile, stir together the fontina and Parmigiano-Reggiano in a bowl. Top each toast with the cheese mixture, using all of it.
• Break the eggs into individual ramekins or small bowls. Remove the saucepan of boiling water from the heat. Working quickly, pour the eggs one by one into the water, cover and let stand (off the heat) for about 2 minutes, or until the whites are set and the yolks are still jiggly (if you desired a more well done egg, leave it in for another minute). Transfer with a slotted spoon to a shallow bowl as they are done.
• While the eggs are poaching, bake the fontina toasts (upper rack) for 2 minutes, or until the cheese has melted.
• To assemble, ladle the soup into individual bowls, Top each portion with an egg and a sprinkling of parsley or thyme. Serve hot, with two toasts per portion, for dunking.

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.

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.