Italian Onion Soup Zuppa Di Cipolle Al Percorino Recipes

ZUPPA DI CIPOLLE AL PECORINO (ONION SOUP WITH PECORINO CHEESE AND CROSTINI AL PEPE)

Steps:

• 1 For the soup: In a Dutch oven or large heavy-bottomed pot over medium heat, melt the butter
• 2 When it starts to sizzle, add the onions and stir to coat evenly
• 3 Sprinkle in the marjoram and salt
• 4 Reduce the heat to low and let the onions cook, uncovered (stirring occasionally), for about 45 minutes or until they are golden and soft
• 5 Increase the heat to medium-high and add the Marsala
• 6 Cook, stirring, for 2 minutes or until some of the wine has evaporated
• 7 In a small bowl, combine the tomato paste and 1/4 cup of the hot broth, then add the mixture to the onion-wine mixture
• 8 Add the rest of the broth and stir to combine
• 9 Reduce the heat to low and cook, partially covered, for 45 minutes
• 10 While the soup is cooking, prepare the Crostini al Pepe: Preheat the oven to 375 degrees
• 11 Brush both sides of the bread slices with olive oil
• 12 Sprinkle the pepper to taste on the top side of the slices and place in a single layer on an ungreased rimmed baking sheet
• 13 Bake for about 7 minutes on one side, or until the slices are golden around the edges
• 14 Turn them over and bake an additional 5 minutes
• 15 Let cool to room temperature, then store in a resealable plastic food storage bag until ready to use
• 16 Taste the soup and adjust the salt as necessary (keeping the cheese garnish in mind)
• 17 To serve, place 2 Crostini al Pepe in each shallow bowl and ladle the soup over them

ITALIAN ONION SOUP

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.

ZUPPA DI POMODORI CIPOLLE (TOMATO ONION SOUP)

Steps:

• Slice tomatoes in quarters.
• Thinly slice onions (about 1/4").
• In large kettle, mix the following: beef broth, tomato juice, tomatoes, onions, garlic and herbs (basil, parsley, rosemary & oregano). Bring to a boil, lower heat and allow to simmer for approximately 25-30 mjnutes. Add salt and pepper to taste.
• Place 6 individual, oven-proof serving bowls onto baking sheet(s) - this will aide in placing and removing bowls from oven. Place a chunk of bread into each of the 6 individual, oven-proof serving bowls. Ladle soup over bread and top with Mozzarella cheese.
• Bake at 350 degrees for about 10 minutes, or until cheese is melted and nice bubbles begin to form. Carefully remove from oven.
• *NOTE: Keep in mind the size of your serving bowls when you purchase and/or slice the bread. For example, if using an Italian Panne bread, slice the bread in half from top to bottom, then slice vertically into 1-1/4" slices (or you may not want your chunk of bread that big, depending on the size of your bowls). If using a baguette, you need only slice the bread the thickness you desire. You get the idea, right?.
• You can serve this with a crisp green salad or as a prelude to any meal. Great to serve company or for dinner parties!