http://www.msadventuresinitaly.com/blog/2008/01/14/italian-onion-soup-recipe/ My Stomach and the World. Food, Recipes, Travel and Photography by Sara Rosso. Tue, 14 Feb 2012 13:41:53 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://www.msadventuresinitaly.com/blog/2008/01/14/italian-onion-soup-recipe/comment-page-1/#comment-151447 renee Mon, 07 Feb 2011 00:33:42 +0000 http://www.msadventuresinitaly.com/blog/2008/01/14/italian-onion-soup-recipe/#comment-151447 Your recipe looks so much easier than the French one. I just made some fabulous broth with chicken feet( they give off a lot of gelatin) no MSG needed. I love the fact that with a well stocked pantry most Italian dishes can be made spur of the moment. Thanks! Your recipe looks so much easier than the French one. I just made some fabulous broth with chicken feet( they give off a lot of gelatin) no MSG needed. I love the fact that with a well stocked pantry most Italian dishes can be made spur of the moment. Thanks!

]]> http://www.msadventuresinitaly.com/blog/2008/01/14/italian-onion-soup-recipe/comment-page-1/#comment-137430 johnbond Thu, 05 Nov 2009 14:48:37 +0000 http://www.msadventuresinitaly.com/blog/2008/01/14/italian-onion-soup-recipe/#comment-137430 great recipe. just tried it. although didnt find the exact onions the soup turned out great. great recipe. just tried it. although didnt find the exact onions the soup turned out great.

]]> http://www.msadventuresinitaly.com/blog/2008/01/14/italian-onion-soup-recipe/comment-page-1/#comment-31389 Nicola Mattina Fri, 18 Jan 2008 11:09:26 +0000 http://www.msadventuresinitaly.com/blog/2008/01/14/italian-onion-soup-recipe/#comment-31389 It was very very good: cutting onions in big pieces makes the soup country and gives it a nice consistence :-) I gotta try the french version. Do you have the recipe? It was very very good: cutting onions in big pieces makes the soup country and gives it a nice consistence :-) I gotta try the french version. Do you have the recipe?

]]> http://www.msadventuresinitaly.com/blog/2008/01/14/italian-onion-soup-recipe/comment-page-1/#comment-31240 Anna L'americana Thu, 17 Jan 2008 16:03:14 +0000 http://www.msadventuresinitaly.com/blog/2008/01/14/italian-onion-soup-recipe/#comment-31240 I make something almost exactly like it using beef broth, but I use Marsala wine. The marsala adds just the perfect sweetness, complements the onion and rounds out the flavors - but you have to be careful when using it to deglaze, as it can burn instantly because of the "sugar" content. I mix it with a little of the broth first before deglazing, then add the rest of the broth to the pot. Works like a charm. The other trick I use, which is a real contadina thing, is to add a good sized chunk of old Parmigiano rind (I save these forever for just these occasions in a plastic container in the fridge, they keep just fine) directly to the soup once the broth is added and let the whole thing reduce for at least 20 minutes or more uncovered over medium low heat. The broth thickens just a bit, the flavors intensify, and the rind doesn't ever actually melt, it just leaches its flavors and adds a perfect richness to the soup. I also add a bay leaf when the rind goes in. Try the rind thing - its a great little secret. You can use it in any sauce, stew or soup that will be cooking for a while - but adjust your salt accordingly as adding the Parmigiano rind will throw that off a bit. You can fish it out - and the bay leaf - easily before serving if using a serving bowl at the table. I leave it all in when storing leftovers (which are amazing) so it is all still in there when reheating....I just made this last night. It is freezing where I am (9 degrees today!) and this was a perfect cold night meal. I forwent a secondo piatto and just added some cooked barley to the soup to make it more filling. A sort of beef barley onion soup - YUM! I make something almost exactly like it using beef broth, but I use Marsala wine. The marsala adds just the perfect sweetness, complements the onion and rounds out the flavors – but you have to be careful when using it to deglaze, as it can burn instantly because of the “sugar” content. I mix it with a little of the broth first before deglazing, then add the rest of the broth to the pot. Works like a charm. The other trick I use, which is a real contadina thing, is to add a good sized chunk of old Parmigiano rind (I save these forever for just these occasions in a plastic container in the fridge, they keep just fine) directly to the soup once the broth is added and let the whole thing reduce for at least 20 minutes or more uncovered over medium low heat. The broth thickens just a bit, the flavors intensify, and the rind doesn’t ever actually melt, it just leaches its flavors and adds a perfect richness to the soup. I also add a bay leaf when the rind goes in. Try the rind thing – its a great little secret. You can use it in any sauce, stew or soup that will be cooking for a while – but adjust your salt accordingly as adding the Parmigiano rind will throw that off a bit. You can fish it out – and the bay leaf – easily before serving if using a serving bowl at the table. I leave it all in when storing leftovers (which are amazing) so it is all still in there when reheating….I just made this last night. It is freezing where I am (9 degrees today!) and this was a perfect cold night meal. I forwent a secondo piatto and just added some cooked barley to the soup to make it more filling. A sort of beef barley onion soup – YUM!

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