CIPOLLATA: THE REAL ITALIAN ONION SOUP

A Rustic Soup from the Heart of Italy

In Italy, Cipollata isn’t just any onion soup — it’s a dish that tells the story of the countryside, where nothing went to waste and simple ingredients became pure comfort.

This humble, flavorful soup is especially loved in Umbria, Abruzzo, Molise, and the South of Italy, where onions are slowly cooked down with olive oil, tomato, and basil until they turn into something rich, sweet, and full of warmth.

Each region gives it a slightly different twist. In Umbria, it’s often thick and served with toasted bread.

In Abruzzo, it might include a hint of chili for spice.

In Molise, farmers enjoyed it with a drizzle of olive oil and grilled polenta. And in the South, where tomatoes grow under the sun, it takes on a beautiful deep red color and an irresistible aroma.

It’s a dish that captures the essence of Italian home cooking — simple, honest, and made to bring people together around the table.

🕒 Cooking Times

• Prep time: 10 minutes

• Cook time: 35 minutes

• Total time: 45 minutes

• Servings: 4

🍲 Ingredients

• 2 medium white onions, thinly sliced

• 2 medium red onions, thinly sliced

• 3 tablespoons extra virgin olive oil

• 1 ⅔ cups vegetable broth (divided)

• 1 ⅔ cups crushed tomatoes or tomato purée

• 6 fresh basil leaves, torn

• Salt and freshly ground black pepper, to taste

👩‍🍳 Instructions

1. Prepare the onions
   Peel the white and red onions and slice them finely. The combination of both types creates a perfect balance of sweetness and depth.

2. Sauté the onions
   In a large skillet or soup pot, heat the olive oil over medium-high heat. Add the sliced onions and sauté for a few minutes, stirring often, until they soften and start to turn golden.

3. Add the broth
   Pour in half of the vegetable broth, stir well, and let the onions simmer over medium heat for about 15 minutes, until tender and fragrant.

4. Incorporate the tomatoes and basil
   Add the crushed tomatoes and basil leaves. Season with salt and pepper to taste. Continue to cook for about 20 minutes, adding a bit more broth occasionally if the mixture thickens too much.

5. Serve and enjoy
   Serve the Cipollata piping hot, with toasted bread or grilled polenta pieces on the side — perfect for soaking up the rich tomato and onion broth.

💡 Tips & Variations

• Use chicken broth instead of vegetable broth for a deeper flavor.

• Sprinkle with freshly grated Parmigiano Reggiano right before serving.

• Add a touch of red pepper flakes for an Abruzzese-style version.

• Use leftover Cipollata as a sauce for eggs, pasta, or even meatballs.

🧾 Nutritional Facts (per serving)

CIPOLLATA: ITALIAN ONION SOUP

This humble, flavorful soup is especially loved in Umbria, Abruzzo, Molise, and the South of Italy, where onions are slowly cooked down with olive oil, tomato, and basil until they turn into something rich, sweet, and full of warmth.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Soup

Cuisine Italian

Servings 4

Notes

Ingredients

• 2 medium white onions, thinly sliced
• 2 medium red onions, thinly sliced
• 3 tablespoons extra virgin olive oil
• 1 ⅔ cups vegetable broth (divided)
• 1 ⅔ cups crushed tomatoes or tomato purée
• 6 fresh basil leaves, torn
• Salt and freshly ground black pepper, to taste

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👩‍🍳 Instructions

1. Prepare the onions
   Peel the white and red onions and slice them finely. The combination of both types creates a perfect balance of sweetness and depth.
2. Sauté the onions
   In a large skillet or soup pot, heat the olive oil over medium-high heat. Add the sliced onions and sauté for a few minutes, stirring often, until they soften and start to turn golden.
3. Add the broth
   Pour in half of the vegetable broth, stir well, and let the onions simmer over medium heat for about 15 minutes, until tender and fragrant.
4. Incorporate the tomatoes and basil
   Add the crushed tomatoes and basil leaves. Season with salt and pepper to taste. Continue to cook for about 20 minutes, adding a bit more broth occasionally if the mixture thickens too much.
5. Serve and enjoy
   Serve the Cipollata piping hot, with toasted bread or grilled polenta pieces on the side — perfect for soaking up the rich tomato and onion broth.

Keyword Cipollata, Italian onion soup, Umbrian cuisine, Abruzzo traditional recipes, Molise soup, southern Italian food, tomato onion soup, rustic Italian cooking, vegetarian Italian recipes, Nonna’s recipes

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