Zuppa de Cipolle (Catherine de Medici’s Renaissanc

Lynnda Cloutier


Catherine knew a good soup when she tasted it! Unknown source

★★★★★ 1 vote


3 oz. butter
4 large yellow or white onions
4 1/2 cups vegetable stock
1 1/2 oz. flour
salt to taste
4 slices bread, toasted and cut into small pieces
1/2 cup grated fontina cheese


1Melt butter in large skillet over medium high heat. Slice onions into fine rings and fry on low heat til soft and golden brown. Stir occasionally to keep onion slices from sticking. Add the stock and blend in . Gradually add the flour and blend again. Let cook for 20 minutes. Add salt to taste
2Place toasted bread pieces in ovenware soup bowls. Pour cooked onion stock over bread. Garnish with grated Fontina cheese. Put bowls in oven at 180 degrees til cheese is melted. Makes 4 servings.

About Zuppa de Cipolle (Catherine de Medici’s Renaissanc

Course/Dish: Vegetable Soup