Prepare the Meat Stock:
- Onion Soup
- (Zuppa di Cipolle)
- For the Meat Stock:
1 and 3/4 lb (800 grams) beef (no fat), cut into cubes
1 lb 5 oz (600 grams) veal, cut into cubes
1 onion, coarsely chopped
2 oz (50 grams) coarsely chopped carrots
3 and 1/2 oz (100 grams) leeks, trimmed and coarsely chopped
1 celery stick, coarsely chopped
For the Soup:
6 tablespoons butter
8 large onions, thinly sliced
1/3 cup brandy
1/2 cup all-purpose flour
12 thick slices Italian bread
1 to 1 and 1/2 cups freshly grated Parmigiano cheese
- For the Filling:
Place the meat in a large saucepan, add cold water to cover and bring to a boil. Cooking and gentle simmering are essential for a great meat stock.
Skim off any residue that rises to the surface and add the carrots, leeks, onion, and celery and season with salt.
Lower the heat and simmer for about 3 and 1/2 hours to 4 hours.
Remove from the heat, strain into a bowl and leave to cool.
Then chill in the refrigerator.
When the fat has solidified on the surface carefully remove and throw away.
Simmer broth in a large saucepan.
Prepare the Soup:
Melt butter in another large saucepan.
When butter foams, add onions.
Saute over medium heat until pale yellow.
Stir in brandy.
When brandy is three-quarters evaporated, stir in flour.
Reduce heat to medium-low.
Cook 1 to 2 minutes, stirring constantly.
Gradually stir in hot broth.
Season with salt and pepper.
Cover and simmer 30 to 40 minutes.
Preheat oven to 350°F (175°C).
Toast bread until golden on both sides.
Place 2 slices toasted bread in each of 6 ovenproof soup bowls.
Add 1 to 2 tablespoons Parmigiano cheese.
Ladle soup into bowls.
Sprinkle each serving with a generous tablespoon Parmigiano cheese.
Bake 10 to 12 minutes.
Place briefly under preheated broiler for a golden crust.
Serve immediately. Makes 6 servings.
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