Cipollata from Ristorante Lombardo

The cool temps means it’s soup weather on this Monday, so Chef Mike from Ristorante Lombardo prepared a classic Italian onion soup, Cipollata. Check out the recipe below!

To learn more about Ristorante Lombardo, visit


4 Tablespoons butter

4 Tablespoons lard or duck fat

6 red onions, sliced

6 Spanish onions, sliced

6 cloves of garlic, minced

1/4 Cup flour

1/2 Cup dry white wine

1/2 Cup cream

6  Cup chicken stock

1 bunch thyme

2 bay leaves

3 eggs, beaten

1/4 Cup grated Parmigiano Reggiano

salt and pepper to taste



In a heavy pot, melt the butter and lard. On low heat, add the onions and garlic and cook slowly for about 30 minutes, stirring regularly until they begin to be evenly brown. Add the flour and stir for 3 minutes to cook out any raw flour flavor. Add the wine cream, thyme, bay leaves, and stock, stirring constantly until evenly mixed. slowly bring to a boil, and remove from heat. Stir the cheese and the eggs together, and whisk into the soup. Season with salt and pepper. Ladle into bowls, and serve with crusty bread.

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