Tropea onion soup: the recipe for the delicious soup typical of Calabrian cuisine based on onions (and with an unmistakable taste)!
Usually, when one thinks of onions one always turns up a bit, is it because cleaning them is always a challenge and often one doesn’t know how to cook them? Tropea onion soup is a tasty first course aromatic and perfect for the evenings when the cold starts to dominate.
Tropea onions, characterized by a sweet taste they are a great ingredient, but the real extra touch is the addition of bread and cheese on the bottom of the plate: a real treat. Here you are all steps of the preparation of the Tropea onion soup!
Preparation of Tropea onion soup
First peel the onions and cut them into thin strips.
Soften the Tropea onions in a pan with a little oil, add the wine and let the liquid evaporate. If necessary, you can wet the onions with a ladle of water to prevent them from burning.
When the onions they will be well cooked also add the flour and the broth.
Stir and cook for 25-30 minutes.
A few minutes before the end of cooking, make toast the slices of bread on a pan or in the oven for a few minutes.
After cooking the soup, add salt and turn off the heat.
Arrange a slice of toasted bread on the bottom of each plate, arrange one on top slice of caciotta and pour the soup. Finish with a sprinkling of pecorino cheese, another slice of bread (or two) and serve, enjoy your meal!
I recommend, however: this recipe it shouldn’t be confused with french onion soup.
To learn more about this food, we leave you all our recipes with onions. Self you can’t get enoughhere are also all our soup recipes!
We recommend keeping the soup in the fridge, for maximum 1-2 daysinside a special container with a lid. We do not recommend freezing.
Sign up for the Primo Chef newsletter to find out about new recipes, advice and news. Before anyone else.