White, red or gold? When it comes to onions it is never easy to make a decision. The variety there are many, with numerous beneficial properties for our body and suitable for preparing various recipes: give her Gratin onions to flat bread, passing through the Onions Sweet & Sour or those cooked baked. But this vegetable, which is good for the heart, to the bones, purifies us and is even suitable for diabetics, it can also become the main ingredient for another typically winter recipe: onion soup. How is this dish cooked? And which variety onion do you have to choose? Here are all the answers.

A big family

In Italy onion cultivation is one of the most widespread, from north to south. This is confirmed by the large number of varieties existing in our country. There is the Banari Sardinian onion, golden and ideal in the oven, the white of Barletta, excellent fresh or pickled. Then there is the Cavasso red onion, the borettana, the white of Chioggia, there copper of Montoro and the best known of all: the red onion from Tropea, an all-Italian delicacy protected by the brand Igp and by a consortium of producers active for several years.

The best onion soup

However, not all varieties of the large onion family are suitable for the preparation of a soup with a strong and decisive flavor. That of Tropea, for example, is fine both alone, but even better if accompanied with white onion from Brunate which is not very big, has a rounded shape and is definitely suitable for cupcakes and soups, in fact. To prepare a delicious onion soup, you need to chop one coast of celery it's a carrot, to brown with a little oil. Then three are added Tropea onions and three of Brunate, finely cut, and let it all flavor, perhaps adding wine. After it has evaporated, half a liter of broth, adjusts to salt and continue to cook over very low heat for about an hour. In the end, all that remains is to serve with a ground of pepper, a little bit of oil raw, the classics croutons of bread and a nice sprinkling of grated cheese.

Other varieties indicated

Another onion suitable for the preparation of an excellent winter soup is that of Certaldo, grown in Tuscany, round shape and color Violet. Even the white onion of Giarratana, in Sicily, it is another of those varieties that are ideal for soup, thanks to its particular sweet and never pungent taste. The already mentioned onion of Tropea and Brunate, as well as in coupled, they also go great on their own, while the last tip for the best varieties concerns the Umbrian one of Cannara. On the market there are different shades and all perfect for preparing onion soup.