Calabrian-Style Onion Soup with Cheese Toasts

Ingredients

• 2 red onions (medium, thinly sliced)
• 2 yellow onions (medium, thinly sliced)
• 3 tbsp extra-virgin olive oil (for cooking the onions)
• 1 tsp kosher salt (plus more to taste)
• 0.25 tsp black pepper (freshly ground, plus more to taste)
• 6 cup low-sodium chicken broth (vegetable broth may be substituted)
• 1 bay leaf
• 4 slice country bread ( about 1 inch thick)
• 4 oz Caciocavallo cheese (shredded or thinly sliced; aged provolone or smoked mozzarella can be substituted)
• 2 tbsp fresh parsley (chopped, for serving)

Steps

1. 1

   Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the sliced red and yellow onions and the salt, then stir to coat. Cover the pot and cook for about 10 minutes, stirring occasionally, until the onions begin to soften and release moisture.

2. 2

   Uncover the pot and continue cooking the onions over medium-high heat, stirring more frequently as their moisture evaporates. Scrape the bottom of the pot periodically so the developing fond does not burn. Continue until the onions are deeply golden-brown and richly caramelized, about 25 to 35 minutes.

3. 3

   Add the black pepper and bay leaf. Pour in the broth and scrape the bottom of the pot thoroughly with a wooden spoon to dissolve the browned bits into the soup.

4. 4

   Bring the soup to a simmer, then reduce the heat to low. Partially cover and simmer for about 20 minutes, allowing the onions and broth to meld. Remove the bay leaf and taste, adjusting the salt and pepper as needed.

5. 5

   While the soup simmers, heat the oven to 450°F (230°C). Arrange the bread slices on a baking sheet and toast until dry and lightly golden, about 5 minutes.

6. 6

   Top each toasted bread slice with the Caciocavallo cheese. Return the baking sheet to the oven and bake or broil until the cheese is fully melted, bubbling, and lightly browned; watch closely to prevent scorching.

7. 7

   Ladle the hot onion soup into four bowls. Place one cheese toast on each serving, garnish with chopped parsley if using, and serve immediately.

Notes

The source emphasizes covering the pot while the onions cook to trap moisture and prevent scorching. Once the onions begin to color, stir more frequently because the moisture will have cooked off. Caciocavallo is preferred, but aged provolone or smoked mozzarella are suitable alternatives. The published page was paywalled and did not expose its ingredient list or detailed method, so the quantities and steps above are culinary estimates based on the visible description and recipe context.

Nutrition per serving

• soup
• main
• Italian
• Calabrian-inspired
• vegetarian
• caramelized onions
• cheese toasts
• comfort food