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    You are in: Home / Italian / Italian Onion Soup Recipe
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    Italian Onion Soup

    Italian Onion Soup. Photo by Baby Kato

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    15 mins

    55 mins

    bluemoon downunder's Note:

    Adapted from Huey's recipe of the same name for the 2005 Zaar World Tour. Huey (Iain Hewitson) is a well-known Australian chef who has written several books, runs a popular Melbourne restaurant, and appears twice daily in his TV cooking show. This recipe is from his website.

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    Units: US | Metric


    1. 1
      Heat the oil in a non-stick pot and sauté the garlic, leek and onions for about 30 minutes until golden brown, regularly stirring and scraping the bottom of the pot, turning down the heat after about 10 minutes. (You may need more oil if you are not using a non-stick pot).
    2. 2
      Add the tomatoes, stock, parsley, seasonings and balsamic vinegar. Mix well and bring to the boil. Then simmer for about 20 minutes.
    3. 3
      Preheat the oven to 180°C.
    4. 4
      While the soup is cooking, heat a little oil, butter and the remaining 6 cloves of garlic in a heavy-bottomed pan (that can go into the oven).
    5. 5
      Add a couple of handfuls of the day-old bread, cubed and toss until well coated. Then cook in the oven until golden.
    6. 6
      Transfer the croutons to a bowl and toss with a good handful of pecorino whilst still hot.
    7. 7
      To serve, ladle the soup into individual bowls and top with the croutons and an extra sprinkling of cheese.

    Ratings & Reviews:

    • on May 07, 2009


      What a great soup bluemoon. A hearty meal in one. We loved the flavor of the soup and wouldn't change a thing. Love the combo of onion, leeks, garlic & tomato. A nice robust and hearty soup, very filling and extremely satisfying. Comfort food at its best. The croutons & pecorino add a lovely dimesion of flavor. Thanks so much for sharing this wonderful recipe.

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    • on March 15, 2009


      This soup was quite good. It was a little one diminsional as the overwhelming flavor is definitely onion. But being an onion lover, that suited me just fine. I never had leeks before, and found I really enjoyed them. I didn't make the crutons, but the soup is good on all its own. So I'm sure the calorie/fat count is much less without the butter and bread. One reviewer called this hearty...I disagree as I found it a great light soup. For 123.

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    • on October 08, 2008


      Mmmmm, loved this soup! A really strong and hearty soup and a must try for onion and garlic lovers. Only change I made was I didn't have pecorino so used some parmesan instead. I didn't have a non-stick pot large enough so went with a little extra olive oil and didn't have any problems at all with sticking.

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    Read All Reviews (5)


    Nutritional Facts for Italian Onion Soup

    Serving Size: 1 (875 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 464.5
    Calories from Fat 88
    Total Fat 9.8 g
    Saturated Fat 2.0 g
    Cholesterol 10.8 mg
    Sodium 834.2 mg
    Total Carbohydrate 78.2 g
    Dietary Fiber 7.8 g
    Sugars 22.3 g
    Protein 18.2 g

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