John Myers
Rural Onion Soup – Cipollata
The perfect rural onion soup – cipollata recipe with a picture and simple step-by-step instructions.
To garnish:
- 50 g Bacon, mixed, smoked
- 4 medium sized Vegetable onions, brown
- 3 medium sized Cloves of garlic, fresh
- 4 tbsp Sunflower oil
- 1 small Carrot
- 1 medium sized Potato, mostly floury
- 2 small Leek
- 400 g Water
- 5 g Chicken broth, Kraft bouillon
- 2 Pinches Pepper, black, fresh from the mill
- 1 tbsp Herbal mix, Italy, frozen or dried
- 2 tbsp Sour cream
- 4 Discs Baguette or white onion bread
- 10 g Roasted onions
- Cut the schnitzel into pieces of 2x3cm. Cut the bacon into small cubes. Cap and peel the onions at both ends. Halve 1 onion lengthways and roughly chop 1 half. Cut the remaining onions crosswise into rings approx. 5mm thick. Cap the garlic cloves at both ends, peel and cut into thin slices. Wash the carrot, potato and leek. Peel the carrot and potato and roughly chop everything.
- Bring the water to a boil and dissolve the chicken broth in it. Add the roughly chopped vegetables and simmer with the lid on for 25 minutes.
- In the meantime, heat the sunflower oil in a large pan. Fry the pieces of meat all around and remove from the pan with a slotted spoon. Put the bacon in the pan and fry until it smells fragrant. Add the onion rings and garlic and fry well with the lid on until translucent. Strain the broth and use it to deglaze the onion rings. Add to the pan with the roasted meat and simmer for 1 hour.
- Press the carrot and potato pieces into a pulp with a potato press. Stir the porridge together with the pepper and the Italian herbs into the simmering soup.
- Toast the bread in the toaster until light brown. Stir the cream into the soup and season to taste. Distribute on the serving bowls and sprinkle with the fried onions. Serve warm with the baguette slices and enjoy.
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