Licurdia – Tropea onion soup
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This Tropea onion soup recipe is one of the best ways to appreciate the flavour of Calabria's prized red onions, which are famed for their delicate sweetness. Not much else goes into the soup apart from grated potatoes to thicken it and a little chilli – another Calabrian staple. Leave out the pecorino to keep this dish vegan, and make sure the cheese you're using is made with vegetable rennet to make it vegetarian.
Ingredients
Licurdia – Tropea onion soup
- 2 tbsp of olive oil
- 500g of Tropea onions, sliced
- 1 pinch of chilli flakes
- 200g of floury potatoes , peeled and grated
- 600ml of water
- salt
- pepper
To serve
- 8 slices of bread, toasted (ciabatta works well)
- pecorino, grated (optional)
Method
1
To begin, place a large pan over a medium heat. Once hot, add the oil, followed by the onions, chilli flakes and a pinch of salt. Sweat down on a medium-low heat until very soft, for about 15 minutes
2
Add the grated potato, stir for a couple of minutes, then pour in the water. Simmer for 30 minutes, then season to taste with salt and pepper
3
Divide between bowls and place a slice of toasted bread in the soup. Grate over plenty of pecorino, if using, and serve
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Licurdia – Tropea onion soup
