Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Zuppa Di Cipolle (Italian Onion Soup)

Soup - Vegetable - -

INGREDIENTS

465 grams / 1 pound onions, sliced very thinly
2 tablespoons extra virgin olive oil
1 tablespoon unrefined sugar or maple syrup
1 teaspoon salt
8 cups hot water
6 vegetable stock cubes (enough for 6 cups water)
4 teaspoons vegemite, yeast extract or dark miso
2 teaspoons soy sauce
2/3 cup marsala, dry sherry, medeira, or sauterne (or any drinkable red wine)
Freshly ground white pepper, to taste (or black pepper if desired)
6 thick slices of rustic italian bread, toasted
Soy parmesan

METHOD

In a large, heavy pot, heat oil over medium heat. Add the onions and saute until they become tender and start to brown, stirring often and adding a little water from time to time if they start to cook. Add the sugar and salt and stir briefly. Add the water, stock cubes, vegemite/miso and soy sauce. Cover and simmer for 30 minutes.

Add the wine and simmer uncovered for about 5 minutes. Taste for seasoning and add white pepper to taste. Place a piece of toast in each soup bowl and ladle soup over it. Sprinkle liberally with soy parmesan and serve hot.

NOTES

From 'Nonna's Italian Kitchen', by Bryanna Clark Grogan.

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