Red Onion Soup Or Zuppa Di Cipolle Rosse

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• 4 tablespoons unsalted butter
• 4 tablespoons olive oil
• 3 lbs red onions, peeled and very, very thinly sliced
• 4 cups low sodium chicken broth
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 3 sprigs fresh parsley
• 3 garlic cloves, peeled and smashed
• cheese cloth, a six inch square of
• 1 bay leaf
• salt and pepper
• 1 loaf of a good hearty bread, sliced
• grated parmesan cheese or romano cheese

Recipe

• 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!