Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Zuppa di cipolle giarratane alla valdostana

Valdostana-Style Giarratana Onion Soup

Name: Valdostana-Style Giarratana Onion Soup
Total time: 2700 s
Yield: Serves 2 servings
Ingredients: 10 1/2 oz Giarratana onions (or white onions) (about 300 grams); 2 tablespoons butter (about 30 grams); 1 tablespoon cornstarch (about 15 grams); 2 1/2 cups beef broth (about 600 ml); 4 slices rustic bread; 7 1/2 oz Fontina cheese (from Val d’Aosta, or regular Fontina) (about 200-220 grams); Black pepper, to taste

Doris @IncucinaconDorotea

Piemonte, Italia

A friend sent me some of these amazing, huge onions from Sicily, and I just had to use them to make a hearty, flavorful soup.

Doris @IncucinaconDorotea

Piemonte, Italia

A friend sent me some of these amazing, huge onions from Sicily, and I just had to use them to make a hearty, flavorful soup.

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Ingredients

About 45 minutes

Serves 2 servings

10 1/2 ozGiarratana onions (or white onions) (about 300 grams)
2 tablespoonsbutter (about 30 grams)
1 tablespooncornstarch (about 15 grams)
2 1/2 cupsbeef broth (about 600 ml)
4 slicesrustic bread
7 1/2 ozFontina cheese (from Val d’Aosta, or regular Fontina) (about 200-220 grams)
Black pepper, to taste

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Steps

About 45 minutes

1

Chop the onions into pieces and prepare the beef broth.
2

In a saucepan, add the butter and onions. Cook over low heat, stirring, until the butter is melted.
3

Add the broth and cook for about 20 minutes.
4

Use an immersion blender to quickly blend the onions (it doesn’t need to be completely smooth; some pieces are better). Return to the heat, sift in the cornstarch, and stir constantly until the soup thickens.
5

Place the slices of rustic bread at the bottom of individual oven-safe bowls or one large oven-safe dish.
6

Pour the soup over the bread and top with thin slices of cheese.
7

Bake for about 15 minutes at 350°F (180°C), then broil for 3 minutes to brown the top.
8

Remove the soup from the oven and serve hot with a sprinkle of black pepper. I served it with toasted bread slices.