This Italian-inspired French onion soup recipe is a game-changer. The rich flavor profile, thanks to the combination of fontina and mozzarella cheese, red wine, and beef broth, elevates this classic soup to new heights. And let’s not forget the indulgent topping – it’s sure to become your go-to. Whether you serve it in small bowls as an amuse-bouche or in larger ones as a satisfying main course, Italian-style onion soup is a crowd-pleaser.If international cuisine is your thing, you might also enjoy experimenting with Hawaiian chicken and homemade onion rings for a flavorful combination. Alternatively, if you’re craving Chinese-inspired comfort food, crockpot chicken with cashews is a great option to try.
How to Make the Best Italian Inspired French Onion Soup
To create an Italian-inspired onion soup that’s truly exceptional, we’ll start by roasting garlic in the oven to bring out its natural sweetness. This caramelized flavor is a game-changer for any onion soup recipe. Next, caramelize sliced onions with sugar, olive oil, and butter in a pan until they’re golden brown and tender. Add some of that roasted garlic, followed by red wine, thyme, beef broth, and chicken bouillon cubes. The resulting sweet flavor is absolute perfection. Once the soup has simmered for about an hour, it’s time to taste and adjust the seasonings as needed. If you’re using a cornstarch slurry, now’s the time to mix it in. Finally, divide the soup into bowls, top each one with bread cubes and cheese, and broil until bubbly. Serve hot, garnished with fresh herbs if desired, and get ready to enjoy a truly unforgettable Italian-inspired French onion soup.
Onion Soup with Fontina and Mozzarella Variations
The Italian-inspired French onion soup recipe offers a blank canvas for experimentation and creativity. By tweaking the classic formula, you can give this soup your personal touch and make it truly unique. One of the most exciting aspects of French onion soup is its adaptability to various flavors and textures.When it comes to cheese, the options are endless. You could stick with the traditional mozzarella and fontina combination or mix things up by adding gruyere or exploring other cheese blends. The bread topping is also ripe for customization – try using cubes of ciabatta or sliced baguette, or even experiment with different types of bread altogether.The broth is another area where you can get creative. Swap out the chicken bouillon cubes for beef or another option that suits your taste. You could also opt for a rich and savory chicken stock or beef stock instead. If you’re not a fan of wine, don’t worry – there are plenty of alternatives like white wine, sherry wine, or even red grape juice. For those who prefer an alcohol-free broth, there’s always the option of using a dry red wine.
How to Tell When the Onions are Caramelized
To craft a rich onion soup with fontina and mozzarella, or any variation of your choice, the process of caramelizing onions is crucial. In fact, it’s almost as vital as achieving the perfect topping. So, how do you successfully caramelize onions like a seasoned pro? Start by melting the sugar in the butter before introducing thinly sliced onions. Ensure they barely sizzle – excessive sizzling indicates too much heat, which can lead to burnt onions before they reach their caramelized state! Stir them frequently, but not incessantly, and allow them to simmer for about 30 minutes. When done correctly, caramelized onions will transform into a sweet, tender, and deep brown delight.
Italian Style Onions Soup FAQs
In this recipe, the type of onion used is largely up to personal preference. A combination of sweet onions like Vidalia and white or red onions with more pungency works well, but you can also stick with a single variety. The key is to find an onion that complements the flavors in the soup without overpowering them. As for the topping, it’s crucial to use dense bread that can hold its shape under the broiler. Keep a close eye on the topping while it’s cooking to ensure it doesn’t burn and ruin the dish. When it comes to storage, cooked French onion soup will generally last three to four days in the refrigerator when properly stored. It can also be frozen in an airtight container for later use.
Italian Inspired French Onion Soup Recipe
Italian Inspired French Onion Soup with Fontina and Mozzarella
Crafted by Bella Bucchiotti, this delectable Italian-inspired French onion soup boasts a rich and satisfying flavor profile. A harmonious blend of caramelized onions, fontina, mozzarella, red wine, and beef broth comes together to create an unforgettable culinary experience. The crowning glory of this dish lies in its velvety topping, sure to become your go-to indulgence. With preparation time clocking in at 30 minutes, cooking time at 1 hour, and a total time of 1 hour 30 minutes, you can effortlessly serve this delight to four eager diners.
Instructions
To prepare the garlic for roasting, simply cut off the top of each clove to expose its inner flesh. Wrap each garlic bulb in a square of aluminum foil, drizzling with olive oil and sprinkling with salt and pepper as you go. Bring the foil up around the garlic to form a neat package, then place it in a preheated oven at 400 degrees Fahrenheit for half an hour. Meanwhile, slice the onions thinly and sauté them in butter and olive oil over medium-low heat until they’re caramelized, stirring occasionally. This will take about 30 minutes. While the onions are cooking, cube the bread into bite-sized pieces and set it aside. Once the garlic is roasted, add its cloves to the pot with the onions, along with some brown sugar. Season with salt and pepper as needed. Next, add in red wine, fresh thyme, beef broth, and chicken bouillon cubes, stirring to combine. Bring the mixture to a simmer, then let it cook for 15 minutes. When you’re satisfied with the flavor, taste the soup again and adjust its seasoning as necessary. If you prefer your soup thinner, simply omit the next step; if you prefer it thicker, proceed as follows: mix equal parts water and cornstarch in a small bowl, then whisk in two tablespoons of that mixture into the pot. Stir to combine, let simmer for one minute, then repeat if needed. Finally, portion the soup into four oven-safe bowls, topping each with croutons, mozzarella cheese, and 25% of the fontina. Place the bowls under the broiler until the cheese is melted, golden, and bubbly, watching carefully to prevent burning.
Notes
When it comes to the bread used in this recipe, a hearty, dense, and crusty variety is essential. Using too light a bread can result in it breaking apart in the soup, losing its texture and flavor. I’m particularly fond of using flavoured breads for this dish, as they add an extra layer of complexity to the overall taste experience. A rosemary Italian loaf or roasted garlic loaf are both excellent choices that pair beautifully with the rich flavors of the soup. For a thicker consistency, you can add 2 tablespoons or more of cornstarch, depending on your desired level of thickness. Finally, garnish with fresh thyme or basil to add a pop of color and freshness to each bowl.
