Zuppa Di Pomodori Cipolle Tomato Onion Soup Recipes

ZUPPA DI POMODORI CIPOLLE (TOMATO ONION SOUP)

Steps:

• Slice tomatoes in quarters.
• Thinly slice onions (about 1/4").
• In large kettle, mix the following: beef broth, tomato juice, tomatoes, onions, garlic and herbs (basil, parsley, rosemary & oregano). Bring to a boil, lower heat and allow to simmer for approximately 25-30 mjnutes. Add salt and pepper to taste.
• Place 6 individual, oven-proof serving bowls onto baking sheet(s) - this will aide in placing and removing bowls from oven. Place a chunk of bread into each of the 6 individual, oven-proof serving bowls. Ladle soup over bread and top with Mozzarella cheese.
• Bake at 350 degrees for about 10 minutes, or until cheese is melted and nice bubbles begin to form. Carefully remove from oven.
• *NOTE: Keep in mind the size of your serving bowls when you purchase and/or slice the bread. For example, if using an Italian Panne bread, slice the bread in half from top to bottom, then slice vertically into 1-1/4" slices (or you may not want your chunk of bread that big, depending on the size of your bowls). If using a baguette, you need only slice the bread the thickness you desire. You get the idea, right?.
• You can serve this with a crisp green salad or as a prelude to any meal. Great to serve company or for dinner parties!

ITALIAN ONION SOUP - ZUPPA DI CIPOLLE AL PERCORINO

Steps:

• Melt butter in large pot over medium heat. Add onions and stir to coat. Sprinkle with marjoram, salt and pepper. Reduce heat and cook uncovered on low for 45 minutes, stirring occasionally, or until onions are soft and golden. Increase heat to medium high, add wine, stir and cook 2 minutes. In small bowl, combine tomato paste and 1/4 cup beef broth; add to onions and stir. Add remaining broth and cook partially covered on low for 45 minutes. Prepare Crostini di Pepe Brush baguette slices on both sides with olive oil. Sprinkle tops with freshly ground pepper. Place in single layer on ungreased baking sheet. Bake at 375 degrees for 7 minutes; turn and bake an additional 5 minutes. Cool completely. Store in zip bag. Place a crostini slice in the bottom of a shallow bowl and spoon soup atop. Sprinkly generously with Romano Cheese