Licurdia – Tropea onion soup

50 minutes


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)


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
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
Divide between bowls and place a slice of toasted bread in the soup. Grate over plenty of pecorino, if using, and serve