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Italian Onion Soup

Filed in Classics, Recipes, Savory — January 25, 2021

Classics, Recipes, Savory

This Sunday I made a couple recipes, and nothing quite hit the spot. Until I decided to try to make a small one-serving soup recipe using staple ingredients.

Usually when making soup, I’ll get excited about making a big pot of it and eating it for the week. But I always end up throwing some away since I’m usually the only one reaching into the fridge for leftovers.

This recipe is refreshingly simple to prepare, and savory to enjoy. It uses basic ingredients and can be prepped in 15 minutes. So if you’re feeling frosty from the winter weather, try out this Italian onion soup.

A final note – In this recipe I used a small cooking torch to toast and melt the cheese over the top of the bowl of soup. My roommate got me the torch for Christmas. If you don’t have one of these, you can place your soup into a bowl that is safe to go in the oven & broil the soup until the top is toasted and melted.


1 serving

  • 1 small onion, chopped
  • 1 Tbs. + 1 tsp. olive oil
  • 2 c. beef broth
  • Salt and pepper
  • 1/2 c. cubed ciabatta pieces
  • 1 tsp. garlic, minced
  • 1/4 c. Parmesan cheese, grated
  1. In a small saucepan, over medium heat, pour 1 Tbs. olive oil and onion. Cook the onions until translucent and browned.
  2. Pour the beef broth over the onions. Lightly salt and pepper the soup. Let simmer on low for 10 minutes.
  3. While the beef broth & onions are simmering, put the ciabatta cubes in an oven safe baking sheet. Pour 1 tsp. olive oil and the minced garlic over the top. Evenly distribute.
  4. Cook ciabatta pieces on 400°F until toasted golden brown.
  5. Pour the broth and onion soup into a deep bowl. Then add the toasted ciabatta cubes on top. Sprinkle the grated Parmesan equally over the top of the baguette cubes.
  6. Torch the cheese and ciabatta cubes until melted and golden brown.

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