Authentic home cooking from Italy, with US measurements. 
Valdostana-Style Giarratana Onion Soup
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.
Valdostana-Style Giarratana Onion Soup
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.
Open in Cookpad AppSteps
- 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.
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