Comforting Main

Zuppa di cipolle e mandorle (onion and almond soup)

Name: Zuppa di cipolle e mandorle (onion and almond soup)
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Yield: 4
Ingredients: 1/4 cup (60ml) extra virgin olive oil; 20g unsalted butter; 4 red onions, thinly sliced; 1 garlic clove, finely chopped; 1.5L (6 cups) good-quality beef stock; 1/4 cup (40g) blanched almonds, chopped; 1 tbs white wine vinegar; 2 tsp cane sugar or raw sugar; 1 tsp ground cinnamon; 3 thyme sprigs, leaves picked, plus extra leaves to serve; 1/3 cup (25g) grated pecorino; Crusty bread, to serve

Rate now

15m

1h 05m

Silvia Colloca's zuppa di cipolle e mandorle (onion and almond soup)

Jump to recipe

by Silvia Colloca

Cook and author

Oct 03, 2015

If you like French onion soup, you'll love this it's cousin. Rich and hearty, it's perfect for slurping on once the weather cools down.

1/4 cup (60ml) extra virgin olive oil
20g unsalted butter
4 red onions, thinly sliced
1 garlic clove, finely chopped
1.5L (6 cups) good-quality beef stock
1/4 cup (40g) blanched almonds, chopped
1 tbs white wine vinegar
2 tsp cane sugar or raw sugar
1 tsp ground cinnamon
3 thyme sprigs, leaves picked, plus extra leaves to serve
1/3 cup (25g) grated pecorino
Crusty bread, to serve

Method

1.

Heat oil and butter in a large saucepan with a lid over medium-low heat. Cook onion and garlic, stirring occasionally, for 20-25 minutes until caramelised. Add 2 cups (500ml) stock and bring to a simmer. Reduce heat to low, and cover and cook, for 10-15 minutes until slightly reduced. Add almonds, vinegar and sugar, and stir to combine. Add remaining 1L (4 cups) stock and cook for a further 25-30 minutes until onions are soft and the soup is slightly reduced. Season.
2.

Heat a grill to medium-high heat. Divide soup evenly among four ovenproof serving bowls. Sprinkle each bowl with cinnamon, and scatter over the thyme and pecorino. Place bowls under the grill and cook for 2 minutes or until golden. Scatter over extra thyme leaves and season with freshly ground pepper. Serve with crusty bread.