Tuscan Onion Soup (Zuppa di Cipolle alla Toscana)

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Have you ever been to Tuscany? I’ve been several times and this soup was given to me by a Tuscan Nonna that worked in a Trattoria and was love at first taste! It’s so simple but yet full of flavour and so hearthy, a perfect soup to warm you up in cold evenings.




tuscan onion soup zuppa cipolle toscana best italian easy

Tuscan Onion Soup (Zuppa di Cipolle alla Toscana)

Difficulty: easy
Preparation: 5 minutes Cooking Time: 1 hour
Yield: 2 servings

Ingredients:

  • 2 medium white onions sliced fine (250 gr / 9 oz)
  • 30 gr / 1 oz / 1 tbsp unsalted butter
  • 1 medium potato finely grated (this help soup thickening)
  • 1/2 tsp ground black pepper
  • 500 gr / 1 lbs / 2 full cups hot stock or hot water + 1 stock/bouillon cube
  • 1 tsp sugar
  • 2 tbsp white wine
  • 4 slices toasted bread
  • 4 slices of Parmigiano Reggiano or Swiss cheese

Instructions:

Sauté onions with butter for 1 minute. Add wine and simmer until reduced.
Add stock or water-plus bouillon cube, potato, sugar and simmer for about an hour.
Sprinkle with pepper.
Pour the soup into 2 soup-bowl, add 2 crispy slices of bread for each bowl and cover with cheese.
Melt with blowtorch or put in the oven and set to broil until cheese is browned a little.

Don’t forget to add a comment if you liked the Nonna-authentic Tuscan soup as much as I do!

Tuscan Onion Soup (Zuppa di Cipolle alla Toscana)
 
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Authentic Italian Onion soup. Directly from a Tuscan Nonna, so it's a keeper!
Author:
Cuisine: Italian
Serves: 2
Ingredients
  • 2 medium white onions sliced fine (250 gr / 9 oz)
  • 30 gr / 1 oz / 1 tbsp unsalted butter
  • 1 medium potato finely grated (this help soup thickening)
  • ½ tsp ground black pepper
  • 500 gr / 1 lbs / 2 full cups hot stock or hot water + 1 stock/bouillon cube
  • 1 tsp sugar
  • 2 tbsp white wine
  • 4 slices toasted bread
  • 4 slices of Parmigiano Reggiano or Swiss cheese
Instructions
  1. Sauté onions with butter for 1 minute. Add wine and simmer until reduced.
  2. Add stock or water-plus bouillon cube, potato, sugar and simmer for about an hour.
  3. Sprinkle with pepper.
  4. Pour the soup into 2 soup-bowl, add 2 crispy slices of bread for each bowl and cover with cheese.
  5. Melt with blowtorch or put in the oven and set to broil until cheese is browned a little.

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5 thoughts on “Tuscan Onion Soup (Zuppa di Cipolle alla Toscana)”

  1. Just back from Firenze — still jet-lagged. Ate Tuscan onion soup lots of times, just making this one now. Smells like I want to be back in Firenze!!

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