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Red Onion Soup or Zuppa Di Cipolle Rosse

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“I love how this simple dish scents the whole house when cooking. Sometimes I add 2 tbs. of Port or Sherry as a special treat. Note: You will need some cheese cloth or a large tea ball strainer to make this recipe.”
READY IN:
2hrs 20mins
SERVES:
6
YIELD:
6 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt the butter with the olive oil over low heat in a deep heavy bottomed pan.
  2. Add onions and cook very slowly for about an hour, until extremely soft, stirring occasionally. You want the onions to melt into the oils, but not brown.
  3. Tie up the herbs and garlic, except for the bay leaf, in the cheese cloth. Or, pull the leaves off the rosemary and put in a tea ball strainer with the smashed garlic. Place the rest of the herbs across the strainer and clamp them down.
  4. Add the herb and garlic mixture and bay leaf to the cooked onions.
  5. Pour the stock over the onions and herbs.
  6. Season to taste with salt and pepper.
  7. Cover and simmer for 45 minutes.
  8. Discard the herbs and bay leaf.
  9. Line either a large serving bowl or individual bowls with slices of bread.
  10. Spoon on the soup. Sprinkle with the cheese.
  11. Enjoy!

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