Tropea onion soup

The Tropea onion is now known throughout the world, the particular climate of the town overlooking the sea and the peculiar characteristics of the soil make it a perfect combination for this type of cultivation. Tropea onions are sweet, aromatic, white on the inside and red on the outside, and have a unique flavour.

There are so many recipes for this particular type of onion, from first courses to side dishes. Today we would like to show you the procedure, step by step, for preparing a delicious Tropea onion soup, perhaps to be enjoyed with our delicious Mattrasau bread or our home-made bruschetta. A poor dish from the Calabrian tradition but very nutritious, with a delicious and truly authentic flavour.

Tropea onion soup: ingredients for 4 people

  • 1 kg of Tropea onions
  • 400 g of Patate silane PGI
  • 4 slices of toasted bread
  • 750 ml of water
  • 50 g of grated pecorino cheese
  • Hot chilli
  • Extra virgin olive oil
  • Salt

How to make the Tropea onion soup

Peel and slice the onions, then place them in a pan with a few tablespoons of extra virgin olive oil, hot chilli pepper and a pinch of salt.

While the onions brown over a low flame, taking care not to let them take on too much colour (about 15 minutes), peel and grate the potatoes, then add them to the onions together with the water.

Continue cooking until the onions and potatoes have formed a sort of well-mixed cream.

Place a slice of toasted bread on the bottom of each plate (alternatively, croutons or bruschetta will be fine), then pour in the Tropea onion soup and sprinkle with grated pecorino cheese.