Recipes › Soup › Zuppa di Cipolle Italian Onion Soup Recipe

Zuppa di Cipolle Italian Onion Soup Recipe

Recipe by Pedro M. A. Neves

Zuppa di cipolle is a rustic Italian classic born from peasant kitchens, transforming humble onions into a deeply savory, caramelized broth. This elegant yet simple soup showcases the magic of slow cooking, where sweet caramelized onions meld with rich broth and a crown of toasted bread and melted cheese. A comforting bowl that proves the finest dishes often require only time and attention to quality ingredients.

Ingredients

• 1.2 kg (2.6 lbs) yellow onions, thinly sliced
• 60 ml (4 tablespoons) extra virgin olive oil
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• 1 bay leaf
• 150 ml (5 fl oz) dry white wine
• 1 liter (1 quart) beef or vegetable broth
• Salt and freshly ground black pepper to taste
• 4 slices country bread (about 1 cm thick)
• 120 g (4 oz) Emmental or Gruyère cheese, grated
• 15 g (1 tablespoon) unsalted butter

Instructions

1. Slice the onions thinly and evenly into half-moons, aiming for consistent thickness to ensure uniform caramelization.

2. Heat olive oil in a large heavy-bottomed pot over medium heat. Add the sliced onions and stir well to coat with oil.

3. Cook the onions uncovered for 45-50 minutes, stirring occasionally every 8-10 minutes. The onions will gradually turn golden, then deep amber as their natural sugars caramelize.

4. Add minced garlic, thyme leaves, and bay leaf. Stir constantly for 2 minutes until fragrant, being careful not to burn the garlic.

5. Deglaze the pot by pouring in the white wine while scraping the browned bits from the bottom with a wooden spoon. Simmer for 3-4 minutes until the wine reduces by half.

6. Pour in the broth and bring to a gentle simmer. Season with salt and pepper to taste, then simmer uncovered for 15 minutes to meld flavors.

7. While soup simmers, preheat your oven broiler to high. Place bread slices on a baking sheet and toast under the broiler for 1-2 minutes per side until golden and crisp.

8. Ladle the hot soup into four oven-safe bowls, filling each about three-quarters full. Place one toasted bread slice on top of each bowl, then sprinkle generously with grated cheese.

9. Place the filled bowls on a baking sheet and broil for 2-3 minutes until the cheese melts completely and turns golden brown on top.

Substitutions

• Use vegetable broth instead of beef broth for a lighter, vegetarian version that still develops rich depth from the caramelized onions
• Replace Gruyère with Parmigiano-Reggiano for a sharper, more complex cheese flavor
• Substitute white wine with additional broth or use water if alcohol must be avoided; the soup will be slightly less complex but still deeply satisfying
• Use gluten-free or sourdough bread instead of country bread for dietary preferences

Tips

• Do not rush the caramelization process—low, steady heat over 45-50 minutes creates the sweet, complex flavors that define this soup; high heat will scorch rather than caramelize the onions
• Prepare the soup up to the simmering stage several hours ahead, then finish just before serving for optimal cheese texture and warm bread
• Use a heavy-bottomed pot to distribute heat evenly and prevent onion burning on the bottom; a Dutch oven or wide saucepan works best
• Ensure soup is thoroughly heated before broiling to shorten the cheese-melting time and prevent the bread from burning before the soup warms through

Zuppa di cipolle originates from Northern Italy, particularly Piedmont and Lombardy, where it developed as peasant fare utilizing the season's abundant onion harvest. The dish gained prominence in Italian cuisine during medieval times when onions were prized for their ability to create satisfying meals with minimal expense.

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