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Italian onion soup

Method

  • Heat a little oil in a large heavy-bottomed pot and saute 2 crushed garlic cloves with the onions for about 30 mins until golden brown, regularly stirring and scraping the bottom of the pot, turning down the heat after about 10 mins. Then add the tomatoes, stock, parsley, seasonings and balsamic. Mix well and bring to the boil. Turn the heat down and simmer for about 20 mins.
  • Preheat oven to 180°C fan forced (200°C normal).
  • While the soup is cooking, heat a little oil with the butter and remaining garlic in a heavy-bottomed pan (that can go into the oven). Add a couple of handfuls of croutons and toss until well coated. Then cook in the oven until golden.
  • Transfer the croutons to a bowl and toss with a good handful of pecorino whilst still hot.
  • To serve, ladle the soup into individual bowls and top with the croutons and an extra sprinkling of pecorino.

Ingredients

  • olive oil
  • 3 garlic cloves, crushed
  • 1 kg onions, finely sliced
  • 2 cans diced tomatoes
  • 6 cups vegetable (or chicken) stock
  • 3 tbsp chopped Italian (flat leaf) parsley
  • sea salt & freshly ground pepper
  • 2-3 heaped tbsp balsamic vinegar
  • 1 knob butter (optional)
  • day-old sourdough bread, cubed
  • pecorino cheese, grated

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm