Italian Onion Soup - Zuppa Di Cipolle Al Percorino

Name: Italian Onion Soup - Zuppa Di Cipolle Al Percorino
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons butter; 3 pounds sweet onions, sliced thin; 1 teaspoon marjoram; 1 teaspoon salt; 1/4 teaspoon pepper; 1/4 cup Marsala wine; 1 tablespoon tomato paste; 4 cups beef broth; Romano cheese; 1/2 baguette, sliced on diagonal, 1/2 inch thick olive oil; freshly ground pepper

Servings: persons

1
Melt butter in large pot over medium heat. Add onions and stir to coat.
2
Sprinkle with marjoram, salt and pepper. Reduce heat and cook uncovered on low for 45 minutes, stirring occasionally, or until onions are soft and
3
golden.
4
Increase heat to medium high, add wine, stir and cook 2 minutes.
5
In small bowl, combine tomato paste and 1/4 cup beef broth; add to onions and stir. Add remaining broth and cook partially covered on low for 45 minutes.
6
Prepare Crostini di Pepe
7
Brush baguette slices on both sides with olive oil. Sprinkle tops with freshly ground pepper.
8
Place in single layer on ungreased baking sheet. Bake at 375 degrees for 7 minutes; turn and bake an additional 5 minutes.
9
Cool completely. Store in zip bag. Place a crostini slice in the bottom of a shallow bowl and spoon soup atop.
10
Sprinkly generously with Romano Cheese

387

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 5 tablespoons butter, 3 pounds sweet onions, sliced thin, 1 teaspoon marjoram, 1 teaspoon salt, and more.

Yes, Italian Onion Soup - Zuppa Di Cipolle Al Percorino 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.

That's it — enjoy your meal!