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.

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Steps

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Melt the butter with the olive oil over low heat in a deep heavy bottomed pan.

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Add onions and cook very slowly for about an hour , until extremely soft , stirring occasionally.

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You want the onions to melt into the oils , but not brown.

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Tie up the herbs and garlic , except for the bay leaf , in the cheese cloth.

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Or , pull the leaves off the rosemary and put in a tea ball strainer with the smashed garlic.

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Place the rest of the herbs across the strainer and clamp them down.

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Add the herb and garlic mixture and bay leaf to the cooked onions.

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Pour the stock over the onions and herbs.

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Season to taste with salt and pepper.

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Cover and simmer for 45 minutes.

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Discard the herbs and bay leaf.

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Line either a large serving bowl or individual bowls with slices of bread.

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Spoon on the soup.

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Sprinkle with the cheese.

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Enjoy !.

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Ingredients

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unsalted butter, olive oil, red onions, low sodium chicken broth, fresh thyme, fresh rosemary, fresh parsley, garlic cloves, cloth, bay leaf, salt and pepper, bread, parmesan cheese