2 pounds onions, finely diced
2 pounds white potatoes, finely diced
5 cups chicken stock (see link)
? cup dry Marsala wine
1 teaspoon salt
teaspoon pepper
2 tablespoons chopped fresh parsley
4 slices Italian bread, toasted and rubbed with garlic
2 tablespoon grated Romano cheese, optional


1. Place the onions, potatoes, chicken stock, wine, salt, pepper and parsley in a large stockpot, cover and bring to a boil. Reduce the heat to its lowest setting and simmer for 1 hour, stirring every 10 minutes.
2. Place one bread slice in the bottom of each bowl pour the soup on top and sprinkle with the Romano cheese, if desired.
This recipe is Nick Stellino’s version of a Calabrian soup he ate as a child.
Potato and Onion Soup
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