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Italian Onion Soup

5.0(5)

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.

by bluemoon downunder·published 2005-09-08

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Onions

Servings

4 serving(s)

Total time

1h 10m

prep 15 min

Calories / serving

465 kcal

Ingredients (14)

serves

1 tablespoon olive oilolive-oil
6 garlic cloves, crushed plusgarlic
6 additional garlic cloves, to be used laterclove
2 leeks, thoroughly washed and slicedleek
1 kg yellow onions (Americans) or 1 kg brown onion (Australians)onion
2 (400 ml) cans tomatoes, drained and dicedtomato
6 cups chicken stock (or vegetable)chicken
3 tablespoons chopped Italian parsley (flat leaf)parsley
saltsalt
fresh ground black pepper, to tastepepper
2 -3 tablespoons balsamic vinegarbalsamic-vinegar
butter (optional)butter
3 slices day-old sourdough bread, cubed, to form croutonsbread
pecorino cheese, gratedpecorino

Instructions (7 steps)

01Heat 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).

02Add the tomatoes, stock, parsley, seasonings and balsamic vinegar. Mix well and bring to the boil. Then simmer for about 20 minutes.

03Preheat the oven to 180°C.

04While 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).

05Add a couple of handfuls of the day-old bread, cubed and toss until well coated. Then cook in the oven until golden.

06Transfer the croutons to a bowl and toss with a good handful of pecorino whilst still hot.

07To serve, ladle the soup into individual bowls and top with the croutons and an extra sprinkling of cheese.

Nutrition (per serving)

Calories: 465 kcal
Protein: 18 g
Fat: 10 g
Saturated fat: 2 g
Carbs: 78 g
Fiber: 8 g
Sugar: 22 g
Sodium: 834 mg
Cholesterol: 11 mg

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