(photo by William Meppem for Chronicle Books)
Most of us think of onion soup as a classic French dish, served in a crock with a slice of toasted baguette in the bottom of the bowl and a crusty cap of melted Gruyere cheese oozing over the top.
But did you know that Italians have their own versions of onion soup? In fact, they have more than a few, and as with all Italian cooking the recipe changes from region to region and from town to town. It’s not surprising if you think about it. One of the most appealing characteristics of Italian cooking is the way it elevates the lowliest ingredients, including the onion…
Read more of my guest post about Italy’s many variations of onion soup on the Chronicle Books blog, where you will also find the recipe for Zuppa di Cipolle al Pecorino from my book The Glorious Soups and Stews of Italy. Enter to win a copy of the book simply by leaving a comment on the Chronicle Books blog. Buona Fortuna e Buon Appetito.