Italian onion soup brings Mediterranean sunshine to the classic onion soup concept. Where French onion soup is dark and rich, the Italian version is lighter, featuring olive oil, white wine, and the nutty finish of aged Parmesan.
This is Tuscan countryside cooking - simple, elegant, and focused on quality ingredients. The Parmesan-topped crostini float on top, soaking up the delicious broth while staying crispy on top.
Italian Vs French
- Italian: Olive oil, white wine, Parmesan
- French: Butter, red wine, Gruyère
- Italian: Lighter, brighter
- French: Richer, deeper
Key Ingredients
- Quality olive oil matters
- Real Parmigiano-Reggiano
- Dry Italian white wine
- Fresh herbs at the end
Serving Suggestions
- Parmesan crostini
- Fresh basil
- Extra olive oil drizzle
- Italian white wine pairing
Italian Onion Soup
Tuscan soup with white wine and Parmesan.
Nutrition per serving
265Calories
10gProtein
24gCarbs
14gFat
3gFiber
10gSugar
Ingredients
Instructions
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Caramelize onions. Heat olive oil in a large pot over medium heat. Add onions. Cook 25-30 minutes, stirring occasionally, until golden and caramelized. Add garlic and cook 1 minute.
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Add wine. Pour in wine and cook 3-4 minutes until mostly evaporated, scraping up browned bits.
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Simmer. Add broth. Bring to a boil, reduce heat, simmer 15 minutes. Stir in half the Parmesan until melted. Season.
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Make crostini. Toast bread, top with remaining Parmesan, broil until melted. Float crostini on soup. Garnish with basil and olive oil drizzle.
Recipe Notes
- Parmesan rind: Add to soup while simmering for extra flavor.
- Add beans: Cannellini makes it heartier (Tuscan style).
- Fresh herbs: Basil, parsley, or oregano all work.
- Storage: Refrigerate 4 days. Freezes well without crostini.
