Italian Onion Soup ~ Licurdia
This Italian onion soup is an inexpensive, comforting bowl of goodness that's similar to its French cousin. A fairly basic soup made with a few ingredients tastes terrific, especially when topped with rustic, cheesy toast.
Ingredients
For the Italian onion soup
- 2 tablespoons lard or olive oil
- 2 pounds red onions, halved and cut into 1/4-inch-thick (6-mm) slices
- Sea salt
- 1 tablespoon all-purpose flour
- 5 cups store-bought or homemade vegetable broth, warmed
For the cheese toasts (optional)
- 4 to 6 slices rustic bread
- 5 to 7 ounces caciocavallo, scamorza, or aged provolone cheese, grated
Instructions
For the Italian onion soup
- In a large pot over medium-low heat, melt the lard or warm the oil until it just begins to shimmer. Stir in the onions and season with salt, to taste. Cover and cook until the onions have wilted and softened, 12 to 15 minutes.
- Uncover and increase the heat to medium. Continue to cook the onions, stirring occasionally, until browned and caramelized, 25 to 30 minutes. Be careful not to let the onions scorch.
- Dust the onions with the flour and stir to combine. Slowly pour in the warmed broth and bring to a boil. Reduce the heat to low and simmer until the onions are falling apart, about 30 minutes.
Make the cheese toasts (optional)
- Meanwhile, preheat the broiler to high. Place the bread on a rimmed baking sheet. Distribute the cheese evenly on top of the slices.
- Just before the soup is ready, broil the bread until the cheese is melted and toasty brown, about 2 minutes.
Serve the Italian onion soup
- Serve the soup, if desired with the cheese toasts on the side or place them cheese-side up atop each individual bowl.
Nutrition
Serving: 1serving | Calories: 410kcal | Carbohydrates: 38g | Protein: 13g | Fat: 24g | Saturated Fat: 11g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 1516mg | Fiber: 5g | Sugar: 18g