Supa di Scigol is a traditional Italian onion soup that hails from the Piedmont region. The name “Scigol” refers to the dialect word for onions, making this dish essentially a “soup of onions.” Unlike the famous French onion soup, Supa di Scigol is simpler and lighter, focusing on the natural sweetness of the onions, which are slowly cooked until tender and flavorful. The soup is typically served over slices of stale bread and topped with grated cheese, making it a hearty and comforting dish perfect for cold weather.

How to Make Supa di Scigol

Ingredients:

• 4 large yellow onions, thinly sliced
• 4 cups (1 liter) beef or vegetable broth
• 2 tablespoons butter
• 2 tablespoons olive oil
• 4 slices of stale bread, toasted
• 1/2 cup grated Parmesan or Grana Padano cheese
• Salt and pepper to taste
• Fresh thyme or parsley for garnish (optional)

Instructions:

1. Cook the Onions:

   • In a large pot, heat the butter and olive oil over medium-low heat. Add the thinly sliced onions and a pinch of salt. Cook the onions slowly, stirring occasionally, for about 30-40 minutes, until they are soft, golden, and caramelized. Be careful not to burn them.

2. Add the Broth:

   • Once the onions are caramelized, pour in the beef or vegetable broth. Bring the soup to a gentle simmer and cook for an additional 15-20 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.

3. Prepare the Bread:

   • While the soup is simmering, toast the slices of stale bread until crispy. You can toast them in the oven or use a skillet.

4. Assemble the Soup:

   • Place a slice of toasted bread in each serving bowl. Ladle the hot onion soup over the bread.

5. Serve:

   • Sprinkle the grated Parmesan or Grana Padano cheese over each bowl. Garnish with fresh thyme or parsley if desired. Serve immediately while hot.

Estimated Nutritional Content Per Serving (Based on 1 Serving):

Nutritional Information:

• Calories: ~250-300 kcal
• Protein: ~8g
• Carbohydrates: ~30g
• Fat: ~12g
• Fiber: ~4g

These values are estimates and can vary depending on the specific ingredients and portion sizes. Supa di Scigol is a relatively low-calorie dish, with most of its energy coming from carbohydrates and fats. The onions provide a good amount of fiber and some natural sweetness, while the bread and cheese add to the dish’s heartiness. The soup is also a good source of vitamins and minerals, particularly from the onions and broth. This simple yet flavorful soup is a comforting and nourishing meal, especially suited for cold days