Minestra di Cipolle di Tropea Recipe

Name: Minestra di Cipolle di Tropea
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil, plus additional as needed; 4 ounces salt pork, diced; 2 pounds sweet violet or red-skinned onions or yellow-skinned Vidalia, Walla Walla, or Texas Sweet onions, peeled and sliced thin; 1 large head firm, fresh garlic, cloves separated, unpeeled and slightly crushed; 1 tablespoon fine sea salt; 1 1/2 teaspoons brown sugar; 1 bay leaf; 2 cups dry white wine; 5 cups good beef stock, preferably homemade; 1 cup good red wine; 1/4 cup grappa; 8 1/2-inch slices good country bread; 1 1/2 cups just-grated pecorino; Freshly cracked pepper

Servings: persons

3 tablespoons extra-virgin olive oil, plus additional as needed
4 ounces salt pork, diced
2 pounds sweet violet or red-skinned onions or yellow-skinned Vidalia, Walla Walla, or Texas Sweet onions, peeled and sliced thin
1 large head firm, fresh garlic, cloves separated, unpeeled and slightly crushed
1 tablespoon fine sea salt
1 1/2 teaspoons brown sugar
1 bay leaf
2 cups dry white wine
5 cups good beef stock, preferably homemade
1 cup good red wine
1/4 cup grappa
8 1/2-inch slices good country bread
1 1/2 cups just-grated pecorino
Freshly cracked pepper

1
In a large, wide terra-cotta or enameled cast-iron casserole over a medium flame, warm 3 tablespoons of olive oil and saute the salt pork, crusting it well, then removing it with a slotted spoon to a holding plate.
2
Add the onions and the garlic, tossing them about in the fat until the onions are translucent.
3
Lower the flame a bit and sprinkle on the sea salt and brown sugar, cooking the onions and garlic for 1/2 hour, stirring them often, until they have caramelized a bit and taken on a soft, golden color.
4
Add the bay leaf, the white wine, and the stock, bringing the liquid to a simmer, cooking the soup for 20 minutes before adding the red wine and the grappa and simmering it gently for 5 minutes more.
5
Preheat the oven broiler.
6
Lay the slices of bread over the hot soup, dust the bread thickly with pecorino, and drop thin threads of olive oil over the whole.
7
Generously grind pepper over the casserole and place it under the broiler to toast the bread and brown the cheese.
8
Carry the soup, golden and sputtering, to the table, ladling it into warmed, deep soup plates.
9
Pass a bottle of grappa should anyone desire additional benediction.

253

kcal

Calories

Fat

Carbs

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: 3 tablespoons extra-virgin olive oil, plus additional as needed, 4 ounces salt pork, diced, 2 pounds sweet violet or red-skinned onions or yellow-skinned Vidalia, Walla Walla, or Texas Sweet onions, peeled and sliced thin, 1 large head firm, fresh garlic, cloves separated, unpeeled and slightly crushed, and more.

Yes, Minestra di Cipolle di Tropea falls under the Meat & Poultry 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.

Minestra di Cipolle di Tropea

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