The cipollata (onion soup) is Umbrias tasty version of the old familiar French Onion Soup. This regional specialty is made with tomatoes, Parmesan cheese, and other all-Italian ingredients. Paired with crusty bread, this "peasant fare" is a warming and winning meal.
- 1 kg of finely sliced onion
- 50 g chopped bacon
- 300 g of peeled tomatoes
- 1 liter of broth
- basil leaves
- 2 eggs
- 4 tablespoons grated Parmesan cheese
- 2 tablespoons olive oil
Fry the bacon in a pan with a swirl of oil. When crisp, add the onions and salt and cook, covered, over very low heat. Don't let them brown. Add a spoonful of water if needed to keep from drying out and browning. When the onions are soft, add the tomatoes and broth and simmer for half an hour.
In a bowl, beat the eggs with the Parmesan and the chopped basil. Remove from heat; drizzle the egg mixture into the soup,and stir well. Serve with crusty bread or toasted bruschetta.
Been there? Done that? Share your experience and tips!
Haven't visited yet? Have questions about Cipollata Umbra? Ask them here!