Zuppa di Cipolle al Pecorino (Onion Soup With Pecorino Cheese and Crostini al Pepe)

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Here, cookbook writer Domenica Marchetti has combined her favourite elements of respective Italian bulb soups.

Adapted from her book, "The Glorious Soups and Stews of Italy" (Chronicle Books, 2006).

Ingredients

For the soup

1/2 instrumentality (2 ounces) unsalted butter
3 pounds yellowish onions (or a premix of yellowish and reddish onions), halved and thinly sliced
1 spoon marjoram leaves
1 spoon kosher salt
1/4 cupful adust Marsala wine
1 tablespoonful herb paste
4 cups best-quality low-sodium beef broth, heated through
Freshly grated pecorino Romano cheese, for serving

For the Crostini al Pepe

1/2 bladed baguette oregon ficelle, chopped into 1/2-inch heavy slices
Extra-virgin olive oil, for brushing
Freshly crushed achromatic pepper

Nutritional Facts

Per serving (with 2 crostini)

Calories
403
Fat
18 g
Saturated Fat
9 g
Carbohydrates
51 g
Sodium
752 mg
Cholesterol
32 mg
Protein
10 g
Fiber
6 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from her book, "The Glorious Soups and Stews of Italy" (Chronicle Books, 2006).

Tested by Bonnie S. Benwick.

Published March 12, 2026

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