Italianonionsoup 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:

• 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.

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.