Onion Soup from Northern Italy

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 1 hr 20 mins
Course Soup
Cuisine European
Servings (Default: 4)

Ingredients

  • 700 g onion (s), cut into fine strips
  • 115 g ham (pancetta) or streaky bacon, diced
  • 25 g butter
  • 2 tablespoon olive oil
  • 2 teaspoons sugar
  • salt
  • Pepper from the grinder
  • 1.2 liters chicken broth
  • 350 g tomato (s) (plum tomatoes), peeled and finely chopped
  • 12 basil leaves, fresh
  • Parmesan, freshly grated
Onion Soup from Northern Italy
Onion Soup from Northern Italy

Instructions

  1. Peel the onions and cut into thin strips. Put the pancetta or bacon in a saucepan and heat over a low heat for 5 minutes while stirring until the fat comes out. Then add the butter, olive oil, onions, sugar and a pinch of salt and mix everything well. Cover the saucepan and sauté the onion until golden brown, stirring occasionally. Pour in the broth, stir in the tomatoes, season everything with salt and pepper. Cover the soup and let it simmer for about 30 minutes, stirring occasionally.
  2. Then pluck 8 basil leaves into small pieces and stir them into the hot soup. Season the soup to taste in the plate with the remaining basil leaves and garnish a few pieces of parmesan on top.
  3. Nutritional values:
  4. E 7g
  5. KH 19g = 1.5 BU
  6. Sugar 15g
  7. Fat 23g, of which saturated 9

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