Six friends arrived dressed to the nines—flared skirts, high heels, scarves to protect coiffed hair, white blouses, pretty jumpers, red lipstick and movie-star sunglasses—on a bright November morning. Virginia was getting married, and Francesca had planned an unusual hen party: a cooking class.
To make the day even more special we traveled back to the 1950s. I played the part of a modern Julia Child: string (fake) pearls, a long brown skirt from my graduation, an embroidered blouse reserved for occasions, and my best polka-dot apron. My mission was to teach the bride a dish every modern bride should know.
You might expect roast chicken, fresh pasta or a classic soufflé. Instead the groom had one specific request: onion soup.
At first I made the same face you probably did: the onion… for a hen party? But his request held meaning—the onion soup stood for the taste of home, a simple dish that could become a family tradition and a symbol of care. It could have been worse: at least it wasn’t stewed snails.
There was only one problem: I had never made a proper onion soup. I dug through my many cookbooks for a version that felt both traditional and comforting. I found a recipe that suited my taste, tested it repeatedly, and discovered how remarkable a humble pile of onions can be. After long, slow cooking, the onions transform into layers of sweetness and depth.
I adapted a classic English onion soup with sage and cheddar, making it my own by using good Italian extra virgin olive oil, a mix of golden and red onions, a leek and aged Tuscan pecorino. This soup asks for patience: slow cooking builds the sweet, silky texture and a rich, thick broth. Every minute the pot simmers is worth the wait.
Serve the soup in individual heatproof bowls—enamel, cast iron or earthenware work best—then top each bowl with a slice of toasted bread and plenty of grated cheese. If you don’t have ovenproof bowls, toast the bread separately, sprinkle with cheese and sage, drizzle with olive oil, and place it on top of the soup when serving.
Onion soup
Author: Giulia
Prep Time: 20 mins | Cook Time: 1 hr 30 mins | Total Time: 1 hr 50 mins | Serves: 4
Ingredients
- 4 medium red onions
- 4 medium golden onions
- 1 leek
- 4 shallots
- 1 clove of garlic
- 50 g butter
- Extra virgin olive oil
- A few leaves of sage
- 600 ml hot, good-quality beef, chicken or vegetable broth (or hot salted water)
- Black pepper
- 4 slices of bread
- Tuscan pecorino cheese, grated
Instructions
- Peel the onions and slice them thinly. Slice the shallots and the leek finely. Crush the garlic with the side of a knife.
- Warm a glug of olive oil in a large heavy-bottomed pot and add the butter. Add the crushed garlic, sliced shallots and a few sage leaves. Cook over low heat for a few minutes, stirring frequently.
- Add the sliced onions and leek, stir and season with a pinch of salt.
- Cook slowly on low heat for about 45 minutes, stirring occasionally, until the onions are soft and silky.
- Add the hot broth and continue to cook over low heat for about 30 minutes, until the soup reaches the desired thickness.
- Preheat the oven or grill to maximum. Toast the bread on both sides. Ladle the soup into individual ovenproof bowls, place a slice of toasted bread on each, sprinkle generously with grated pecorino, add a sage leaf, drizzle with good olive oil and grind some black pepper on top.
- Place the bowls under the grill until the cheese melts and turns golden. Remove carefully and serve immediately.
Notes
This soup shines when made slowly with quality ingredients. Use a good extra virgin olive oil and an aged cheese for the best flavour. The recipe is flexible: choose the broth that suits your palate—vegetable, chicken or beef—or simply use hot salted water.
Ideas and variations
- Stick to a classic gratinéed onion soup with Gruyère or cheddar for a more traditionally French finish.
- Add a splash of white wine or dry sherry when the onions are nearly done for an extra layer of acidity and depth.
- For a Tuscan twist, use pecorino and robust extra virgin olive oil to highlight Italian flavours.
- Try different breads—country loaf, sourdough or a rustic ciabatta—depending on texture and taste preferences.
Now it’s your turn
What dish do you think should never be missing from the repertoire of a modern perfect bride? Share your answer and your favourite comfort recipes—simple, meaningful dishes often make the best traditions.