Red Onion Soup or Zuppa Di Cipolle Rosse

Ingredients

• 4 tablespoons unsalted butter
• 4 tablespoons olive oil
• 3 lbs red onions, peeled and very, very thinly sliced
• 4 cups low sodium chicken broth (updated)
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 3 sprigs fresh parsley
• 3 garlic cloves, peeled and smashed
• cheese cloth, a six inch square of
• 1 bay leaf
• salt and pepper
• 1 loaf of a good hearty bread, sliced
• grated parmesan cheese or romano cheese

Directions

1. 1

   Melt the butter with the olive oil over low heat in a deep heavy bottomed pan.

2. 2

   Add onions and cook very slowly for about an hour, until extremely soft, stirring occasionally. You want the onions to melt into the oils, but not brown.

3. 3

   Tie up the herbs and garlic, except for the bay leaf, in the cheese cloth. Or, pull the leaves off the rosemary and put in a tea ball strainer with the smashed garlic. Place the rest of the herbs across the strainer and clamp them down.

4. 4

   Add the herb and garlic mixture and bay leaf to the cooked onions.

5. 5

   Pour the stock over the onions and herbs.

6. 6

   Season to taste with salt and pepper.

7. 7

   Cover and simmer for 45 minutes.

8. 8

   Discard the herbs and bay leaf.

9. 9

   Line either a large serving bowl or individual bowls with slices of bread.

10. 10

    Spoon on the soup. Sprinkle with the cheese.

11. 11

    Enjoy!