Zuppa Di CipolleItalian onion soup is the answer to a cold snowy winter evening. The entire house is filled with a wonderful aroma, my appetite is growing. This is a very simple and inexpensive answer to a great dinner. As the onions caramelize they release their sugars and become so sweet. The sage gives an earthy taste and the wine gives it a richness. I also enjoy how the bread soaks up all that enriched flavorful broth! The fontina has an Italian origin, dating back to the 12th century. This creamy smooth cheese is from cow's milk so it has a mellow taste, and being a soft cheese it melts well.
Italian Onion Soup
3 large white or yellow onions sliced
1/4 cup olive oil
1 tablespoon butter
1 tablespoon butter
2 tablespoons fresh sage chopped
1/3 cup balsamic vinegar
1/4 cup red wine
4 cups organic chicken broth
thick crusty bread
fontina thick slices
In a pot heat olive oil and butter add onions and saute 15-20 minutes stirring often. Add wine, sage, vinegar, and chicken broth then simmer with lid on for about 20 minutes. In separate bowls (oven proof) place bread then soup and top with cheese. Broil till cheese melts, around 1 minute. Can substitute chicken broth for vegetable broth to make it vegetarian.
fontina thick slices
In a pot heat olive oil and butter add onions and saute 15-20 minutes stirring often. Add wine, sage, vinegar, and chicken broth then simmer with lid on for about 20 minutes. In separate bowls (oven proof) place bread then soup and top with cheese. Broil till cheese melts, around 1 minute. Can substitute chicken broth for vegetable broth to make it vegetarian.
