Zuppa di Cipolle Sammarinese
The Quirky Foodster Team
Ingredients
- Large onions, thinly sliced — 4
- Butter — 3 tbsp
- Olive oil — 1 tbsp
- Sugar — 1 tsp
- All-purpose flour — 2 tbsp
- Beef or vegetable stock — 1 L (4 cups)
- Dry white wine — 125 ml (1/2 cup)
- Crusty bread, toasted — 4 slices
- Grated Gruyère or similar melting cheese — 150 g (1 1/2 cups)
- Salt and black pepper, — to taste
Method
- Melt the butter with the olive oil in a large pot over medium-low heat.
- Add the onions and sugar, stirring occasionally, and cook for 35-40 minutes until deeply caramelised.
- Sprinkle in the flour, stirring to coat the onions, and cook 1 minute.
- Pour in the wine, scraping up any browned bits, then add the stock.
- Simmer 20 minutes, seasoning with salt and pepper.
- Ladle the soup into oven-safe bowls, top each with a slice of toasted bread and a generous handful of cheese.
- Place under a hot broiler for 3-5 minutes until the cheese is melted and bubbling.
Introduction: A rich, slow-cooked onion soup topped with toasted bread and melted cheese.
Cultural Background: Onion soup made this way is a comforting winter dish across San Marino, the onions cooked low and slow until deeply sweet, a technique shared broadly across the surrounding Italian regions.
Tips: Cook the onions low and slow without rushing; properly caramelised onions are the key to this soup’s deep flavour. Watch closely under the broiler, as the cheese can burn quickly.
Variations: Add a splash of brandy along with the wine for extra depth; use a mix of cheeses for a more complex melted topping.
Storage: Store the soup base (without bread and cheese) in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat the soup base gently on the stovetop, then top with fresh bread and cheese and broil just before serving.
Nutrition: Approx. 380 kcal, 14 g protein, 32 g carbohydrate, 21 g fat per serving.
FAQs:
Q: Why does the soup take so long to caramelise the onions?
A: Slow cooking breaks down the onions’ natural sugars, developing the deep sweetness essential to the dish’s flavour.
Q: Can this be made vegetarian?
A: Yes, use vegetable stock in place of beef stock for a fully vegetarian version.
- Large onions, thinly sliced — 4
- Butter — 3 tbsp
- Olive oil — 1 tbsp
- Sugar — 1 tsp
- All-purpose flour — 2 tbsp
- Beef or vegetable stock — 1 L (4 cups)
- Dry white wine — 125 ml (1/2 cup)
- Crusty bread, toasted — 4 slices
- Grated Gruyère or similar melting cheese — 150 g (1 1/2 cups)
- Salt and black pepper, — to taste
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