Best 3 Italian Onion Soup Zuppa Di Cipolle Al Percorino Recipes

COPYCAT ZUPPA TOSCANA

Steps:

• Cook the bacon in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towel-lined plate with a slotted spoon; set aside to drain. Add the Italian sausage to the drippings and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6 minutes. Transfer to the paper towel-lined plate to drain.
• Add the potatoes, garlic and onion to the drippings and cook, stirring occasionally, until slightly softened, 6 to 8 minutes. Season with the crushed red pepper flakes and salt and pepper. Add the chicken broth, increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender and cooked through, 12 to 15 minutes.
• Add the kale, heavy cream, bacon and sausage and cook over medium heat until the kale is tender, another 5 minutes. Stir in the vinegar just before serving.

ZUPPA DI CIPOLLE AL PECORINO (ONION SOUP WITH PECORINO CHEESE AND CROSTINI AL PEPE)

Steps:

• 1 For the soup: In a Dutch oven or large heavy-bottomed pot over medium heat, melt the butter
• 2 When it starts to sizzle, add the onions and stir to coat evenly
• 3 Sprinkle in the marjoram and salt
• 4 Reduce the heat to low and let the onions cook, uncovered (stirring occasionally), for about 45 minutes or until they are golden and soft
• 5 Increase the heat to medium-high and add the Marsala
• 6 Cook, stirring, for 2 minutes or until some of the wine has evaporated
• 7 In a small bowl, combine the tomato paste and 1/4 cup of the hot broth, then add the mixture to the onion-wine mixture
• 8 Add the rest of the broth and stir to combine
• 9 Reduce the heat to low and cook, partially covered, for 45 minutes
• 10 While the soup is cooking, prepare the Crostini al Pepe: Preheat the oven to 375 degrees
• 11 Brush both sides of the bread slices with olive oil
• 12 Sprinkle the pepper to taste on the top side of the slices and place in a single layer on an ungreased rimmed baking sheet
• 13 Bake for about 7 minutes on one side, or until the slices are golden around the edges
• 14 Turn them over and bake an additional 5 minutes
• 15 Let cool to room temperature, then store in a resealable plastic food storage bag until ready to use
• 16 Taste the soup and adjust the salt as necessary (keeping the cheese garnish in mind)
• 17 To serve, place 2 Crostini al Pepe in each shallow bowl and ladle the soup over them

ITALIAN ONION SOUP - ZUPPA DI CIPOLLE AL PERCORINO

Steps:

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