Mantuan Onion Soup

Ingredients

In this Mantuan adaptation of the French Soupe à l’oignon, we use Mantuan ingredients and techniques to create a unique flavor profile. Instead of using French bread, we use traditional Mantuan bread, which has a denser texture and a slightly sweeter taste. Additionally, we incorporate Parmigiano-Reggiano cheese, a staple in Mantuan cuisine, to enhance the umami flavors of the soup. The result is a delicious fusion of French and Mantuan culinary traditions. We alse have the original recipe for Soupe à l’oignon, so you can check it out.

• 4 large onions, thinly sliced 4 large onions, thinly sliced
• 2 tablespoons butter 2 tablespoons butter
• 2 tablespoons olive oil 2 tablespoons olive oil
• 4 cups beef broth (946ml) 4 cups beef broth (946ml)
• 1 cup Mantuan bread, cubed 1 cup Mantuan bread, cubed
• 1 cup grated Parmigiano-Reggiano cheese (100g) 1 cup grated Parmigiano-Reggiano cheese (100g)
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 8g
• Carbohydrates (total, sugars): 25g, 10g
• Protein: 15g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large pot, melt the butter and olive oil over medium heat.
2. 2.
   Add the sliced onions and cook until they are soft and golden brown, stirring occasionally. This process may take around 30 minutes.
3. 3.
   Once the onions are caramelized, add the beef broth to the pot and bring it to a simmer. Let it cook for an additional 15 minutes to allow the flavors to meld together.
4. 4.
   While the soup is simmering, preheat the oven to 180°C (350°F).
5. 5.
   Place the cubed Mantuan bread on a baking sheet and toast it in the oven until it becomes crispy and golden.
6. 6.
   Ladle the soup into individual oven-safe bowls and top each bowl with a handful of toasted Mantuan bread cubes.
7. 7.
   Sprinkle a generous amount of grated Parmigiano-Reggiano cheese over the bread cubes.
8. 8.
   Place the bowls under the broiler until the cheese is melted and bubbly, creating a golden crust.
9. 9.
   Season with salt and pepper to taste.
10. 10.
    Serve the Mantuan Onion Soup hot and enjoy!

Treat your ingredients with care...

• Mantuan bread — If you can't find Mantuan bread, you can substitute it with a dense Italian bread such as ciabatta or baguette.
• Parmigiano-Reggiano cheese — For the best flavor, use freshly grated Parmigiano-Reggiano cheese. Avoid using pre-packaged grated cheese as it may not melt as well.

Tips & Tricks

• To enhance the flavor of the soup, you can add a splash of red wine while caramelizing the onions.
• For a heartier version, you can add cooked beef or pork to the soup.
• If you prefer a smoother texture, you can blend the soup using an immersion blender before serving.
• Experiment with different types of cheese for a unique twist. Fontina or Gorgonzola can add a deliciously tangy flavor to the soup.
• Serve the Mantuan Onion Soup with a side of fresh salad greens for a complete meal.

Serving advice

Serve the Mantuan Onion Soup hot, straight from the oven. The melted cheese on top should be golden and bubbly, creating an irresistible crust. Pair it with a glass of red wine for a truly indulgent experience.

Presentation advice

Present the Mantuan Onion Soup in individual oven-safe bowls, allowing the melted cheese to be showcased. Garnish with a sprinkle of fresh parsley or chives for a pop of color.