Italian Onion Soup Recipe

Name: Italian Onion Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 6 garlic cloves, crushed plus; 6 additional garlic cloves, to be used later; 2 leeks, thoroughly washed and sliced; 1 kg yellow onions (Americans) or 1 kg brown onion (Australians); 2 (400 ml) cans tomatoes, drained and diced; 6 cups chicken stock (or vegetable); 3 tablespoons chopped Italian parsley (flat leaf); salt; fresh ground black pepper, to taste; 2 -3 tablespoons balsamic vinegar; butter (optional); 3 slices day-old sourdough bread, cubed, to form croutons; pecorino cheese, grated

Servings: persons

1 tablespoon olive oil
6 garlic cloves, crushed plus
6 additional garlic cloves, to be used later
2 leeks, thoroughly washed and sliced
1 kg yellow onions (Americans) or 1 kg brown onion (Australians)
2 (400 ml) cans tomatoes, drained and diced
6 cups chicken stock (or vegetable)
3 tablespoons chopped Italian parsley (flat leaf)
salt
fresh ground black pepper, to taste
2 -3 tablespoons balsamic vinegar
butter (optional)
3 slices day-old sourdough bread, cubed, to form croutons
pecorino cheese, grated

1
Heat the oil in a non-stick pot and saute the garlic, leek and onions for about 30 minutes until golden brown, regularly stirring and scraping the bottom of the pot, turning down the heat after about 10 minutes. (You may need more oil if you are not using a non-stick pot).
2
Add the tomatoes, stock, parsley, seasonings and balsamic vinegar. Mix well and bring to the boil. Then simmer for about 20 minutes.
3
Preheat the oven to 180u00b0C.
4
While the soup is cooking, heat a little oil, butter and the remaining 6 cloves of garlic in a heavy-bottomed pan (that can go into the oven).
5
Add a couple of handfuls of the day-old bread, cubed and toss until well coated. Then cook in the oven until golden.
6
Transfer the croutons to a bowl and toss with a good handful of pecorino whilst still hot.
7
To serve, ladle the soup into individual bowls and top with the croutons and an extra sprinkling of cheese.

1196

kcal

Calories

Fat

124

Carbs

133

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon olive oil, 6 garlic cloves, crushed plus, 6 additional garlic cloves, to be used later, 2 leeks, thoroughly washed and sliced, and more.

Yes, Italian Onion Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Italian Onion Soup

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