Zuppa de Cipolle e Pane - Onion and Bread Soup

This soup can be served either hot or at room temperature. At room temperature you can really taste the sweetness of the onions. The bread which cooks slowly with the onions, gives a creamy texture that is very pleasing. Broth and wine are used in equal portions which gives the soup its distinct flavor. You can reduce the amount of wine and increase the amount of broth if you like. Like many soups, this is even better the next day. Between the lovely color of the soup, the texture and flavor, I have a hard time putting my spoon down. A nice, not overly tannic, fruity Chianto Classico goes perfectly with this dish.

Ingredients Needed to Make This Dish:

5 tablespoons olive oil
8 large red onions, peeled, halved and sliced thinly
1 tablespoon sugar
6 cups chicken broth, preferably homemade (canned can be used)
6 cups dry white wine
1 cinnamon stick
6 slices several-day-old Italian bread, broken into pieces (I use SF Sour Dough here in CA)
Kosher salt to taste
Freshly grated parmigiano

Preheat oven to 350 degrees F. Heat the oil in a large pot over medium heat. Add the onions and cook, stirring, until the onions are pale pink.

Sprinkle with the sugar and mix. Add the broth and wine, then the Cinnamon stick and bring to a boil.

Cover the pan with a sheet of aluminum foil and place in the oven.

Cook 1 hour then remove the foil and add the bread, mixing well.

Cook uncovered another 30 minutes.

Remove the soup from the oven and discard the cinnamon stick.

With a wire whisk beat the soup lightly until the bread is completely broken down and the soup achieves a smooth, thick consistency. Season with salt. Serve hot or at room temperature, topped with parmigiano.