Minestrone di Cipolline (Country Onion Soup)

Sometimes Spring likes to tease us.  We think, "Yay, warm weather; no more bulky coats!".  Then a cold front blows through behind a terrible storm and it's cold, gray and windy outside.

The upside, yes, there is an upside; is you get to make and eat some delicious soup!

I found this amazing soup recipe in Ciao Tuscany by Johnny Carrabba and Damian Mandola, the owner and head chef, respectively of Carrabba's Restuarant.


This was a very simple soup to prepare and I loved the Italian version of an onion soup (and pasta) and its  departure from a typical minestrone.

1/4 cup extra virgin olive oil
2 medium yellow onions, thinly sliced
3 cloves garlic, minced
1/2 cup tomator puree'
6 cups beef broth (vegetable broth can be substituted)
Kosher salt and freshly ground black pepper to taste
1 to 2 teaspoons sugar (optional)
8 ounces spaghetti, vermicelli or angel hair pasta
1/2 cup grated Parmigiano Reggiano

In a large pot or Dutch oven, saute the onions over medium-high heat in the olive oil until they start to carmelize, about 8 to 10 minutes.  Add in the garlic and cook one more minute.  Stir in the tomato puree' and cook for about 5 minutes.  Slowly add in the broth, stirring to thoroughly blend.  Bring soup up to a boil, reduce heat, cover and simmer for 30 minutes.

While the soup is simmering,  break the pasta in half and reserve.  Once the soup has simmered for 30 minutes, uncover and season with salt and pepper to taste.  Stir in the sugar 1 teaspoon at time and taste.  The sugar will neutralize the acid taste of the tomato puree'.  It's important to taste in between so you don't change to flavor of the soup.

Bring soup back up to a boil and stir in the pasta. Cook until al dente.  Add more broth if necessary to achieve desired consistancy.

Serve with some crusty bread and have plenty of Parmigiano Reggiano to pass around.