Cipollata – Onion Soup

Cipollata – Onion Soup

The true Tuscan flavor comes through by lining the bowl with toasted Ciabatta bread and pouring the onions over the top.


  • 6 large white, yellow or red onions, thinly sliced

  • 1/4 pound of pancetta, chopped

  • 3 cloves of garlic, chopped

  • 6 Tbls of extra virgin olive oil

  • 2 Tbls of butter

  • 6 cups of beef stock or canned beef broth

  • 1/2 cup of dry red wine

  • 4 thick slices of Ciabetta or similar Italian bread

  • 1 cup of fresh grated Parmigiano Reggiano cheese

  • Salt and fresh ground black pepper to taste


  • In a large soup pot, sauté the pancetta and garlic for 2 minutes in 4 Tbls of olive oil and butter.

  • Add the onions and cook covered for around 15 minutes stirring often until the onions slightly browned.

  • Add the broth, wine, salt and pepper.

  • Stir together, cover and cook on medium heat for 30 to 40 minutes.

  • Brush the bread on both sides with remaining oil.

  • Broil the bread on both sides until toasted.

  • Place the bread in bottom of four individual bowls.

  • Pour the soup over the bread and sprinkle with cheese.

    Serve the soup with the remaining cheese. Serves 4 people.

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