Zuppa di Cipolle Italiana (Italian Onion Soup)

Happy New Year! It was a VERY cold day today in New England and a great night for soup for dinner. Two of my favorite soups are onion and tomato, so this is my take on a combination of the two.

Zuppa di Cipolle Italiana (Italian Onion Soup)

2 Shallots, Sliced Thin
2 Large Sweet Onions, Sliced Thin
4 Cloves Garlic, Chopped
32 OZ Reduced Sodium Beef Broth
28 OZ Can Diced Tomato
1/2 C Dry White Wine
4 Sprigs Thyme
8 TBSP Chopped Basil
5 TBSP Grated Parmesan Cheese
EVOO
Salt & Pepper
4 C Cubed Italian or French Bread

Saute shallots, onions, and garlic in 2 TBSP EVOO for 20 minutes until browned and softened.

Add wine, simmer for 5 minutes (wine will be mostly absorbed). Add broth and thyme, bring to a simmer.
Add tomatoes, bring to a simmer. Add basil and 3 TBSP of the parmesan, simmer on low for 15 minutes.

While the soup is simmering, prepare crusty croutons.
Preheat oven to 400 degrees. In a bowl, add the cubed bread, 2 TBSP EVOO and 2 TBSP of parmesan. Season with salt and pepper. Mix well. Spread in an even layer on a cookie sheet. Bake 4 minutes, stir and bake for another 4 minutes.
Serve soup with croutons on top. Makes 4 servings.

Enjoy on another one of our cold winter days!