| Prep: 20 mins | Cook: 40 mins – 50 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 260 | 12g | 5g | 27g |
| sugars | fibre | protein | salt |
| 8g | 4g | 12g | 0.6g |
There is something magical about simmering a pot of soup over a low heat, the aromas filling your entire home. One such dish that is particularly close to my heart is the Cipollini Onion Soup with Gruyere Cheese. Rooted in tradition, yet with a modern twist, this recipe holds a special place in my portfolio of flavors, and here’s why.
Ideal Balance of Health & Indulgence
Firstly, let’s delve into how wonderfully balanced this recipe is. Laden with cipollini onions, a type of onion known for its mildly-sweet taste, the dish not only offers a delightful flavor profile but also serves up a host of health benefits. Onions are a potent source of antioxidant and anti-inflammatory substances. They are also known for their heart health benefits, including reduced blood pressure and lowered cholesterol. Complementing the delicious batch of onions, the blissful cascading wave of melted Gruyere cheese is a source of both proteins and calcium.
Nostalgia & Creativity
Secondly, what makes this Cipollini Onion Soup with Gruyere Cheese particularly unique to my family and me, is its journey from my Italian grandparents’ kitchen to my very own. Coming from a proud lineage of Italian cooks, I was enveloped by the warmth of Italian cuisine from a very young age. However, I’ve always thrived on innovation, and this recipe is a testament to that, blending the traditional with the inventive.
This onion soup serves not merely as a dish, but a reminder of my Italian roots. Yet, the addition of a French influence, Gruyere cheese, transforms it into a culinary fusion – a dreamy amalgamation of flavors from two magnificent food cultures.
The dish inevitably draws similarities to the classic French onion soup. It is, however, lightly kissed with the Italian charm of a minestrone, given the comforting embrace of a hearty vegetable broth. This soup aligns perfectly with a slice of crusty bread or bruschetta, reinforcing the Italian touch and adding a delightful crunch.
Adventurous in nature, I brought the same enthusiasm to my kitchen as I did on my hiking exploits through picturesque landscapes. When I create this soup, it feels like I am embarking on a culinary adventure, one rich with flavor, history, tradition, and love.
Revisit this recipe by exploring this classic French onion soup or this robust minestrone recipe.
What You’ll Need
- 2 lbs cipollini onions, peeled
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons unsalted butter
- 4 cups vegetable stock
- 1 cup dry white wine
- 2 bay leaves
- 1 sprig fresh thyme
- Sea salt, to taste
- Fresh ground black pepper, to taste
- 6 slices French bread
- 1 cup grated Gruyere cheese
Method
Step One
Begin by preheating your oven to 375 degrees Fahrenheit. Arrange the peeled cipollini onions in a single layer on a baking sheet and drizzle them with olive oil. Toss the onions to evenly coat them in the oil and then roast them in the preheated oven for approximately 30 minutes, or until they are caramelized and tender.
Step Two
While the onions are roasting, mince the garlic and set it aside. After the onions have finished roasting, heat the 2 tablespoons of unsalted butter in a large pot over medium-high heat. Once the butter has melted, add the roasted onions and minced garlic to the pot, stir everything together, and sauté for a few minutes until the garlic is fragrant.
Step Three
Deglaze the pot with the dry white wine, scraping any bits from the bottom with a wooden spoon. After the wine has reduced a bit, add the vegetable stock, bay leaves, and sprig of thyme to the pot. Season the soup with sea salt and fresh ground black pepper to taste. Allow the soup to come to a boil, then reduce the heat to low and let it simmer for about 30 minutes to meld all the flavors together.
Step Four
While the soup is simmering, prepare the French bread slices. Preheat your broiler and arrange the slices on a baking sheet. Toast them under the broiler until they are golden and crisp.
Step Five
After the soup has finished simmering, remove the bay leaves and thyme sprig from the pot. Ladle the soup into ovenproof bowls, then top each bowl with a slice of toasted French bread and a generous amount of grated Gruyere cheese.
Step Six
Place the bowls on a baking sheet and broil them in the oven until the cheese is bubbling and slightly browned. Be sure to monitor the soup carefully to prevent the cheese from burning. Once the cheese is melted and golden, remove the soup from the oven and serve hot. Enjoy your Cipollini Onion Soup with Gruyere Cheese!
