Italian Onion Soup with Rice and Wine

Italian Onion Soup with Rice and Wine Recipe

A luscious northern italian soup that will make you feel at home
Yield: 8    Preparation Time:     Cooking Time:
A classic Northern Italian soup that is lush and extravagant.


5 red onions, sliced
2 tablespoons Arborio rice
1 tablespoon flour
8 cups light vegetable stock
8 tablespoons butter
1 egg yolk
¾ cup dry white wine
1 cup whipping cream

For the garnish:
8 slices Italian bread
Gorgonzola cheese & butter

Recipe Instructions

Cook the soup.
Heat the butter in a saucepan and sauté the onions for 20 minutes until they are soft. Stir in the rice making sure it is coated and then stir in the flour. Cook for 2 minutes. Add the wine, salt and pepper and stir the soup until it has thickened. Whisk in the hot stock and reduce the heat, allow the soup to simmer for an hour.

Make the garnish.
Toast the Italian bread until it is dry and then spread it with the gorgonzola cheese mixed with butter.

Finish off the soup.
Whisk together the egg yolk with the cream and stir it into the simmering soup. Continue stirring of a couple of minutes enriching the soup.

To serve.
Ladle the soup into serving bowls. Top the soup with the gorgonzola toast and place it under the grill for a couple of minutes. Serve immediately.