Ravioli in onion broth


This is my light take on a classic: French onion soup. A subtle and simple onion broth is complemented by a handful of fresh ravioli. Shavings of parmesan replace the gooey gruyere of a normal French onion soup and add a deep, almost spicy saltiness. The light, flavorful broth isn't too hearty for the summer months, and is an excellent staple for your soup-making arsenal.

The onion broth is easy to make for a crowd and stores well if made ahead of time – I'd recommend making the broth and doing the pasta portion upon the reheat.

This recipe makes 4 servings.

What you need

2 large onions, sliced into rings

1-2 tbsp olive oil

2 celery stalks, roughly chopped into ½-inch pieces

2 carrots, roughly chopped into ½-inch pieces

1 32-oz chicken broth

½-pound fresh cheese or mushroom ravioli

Salt, to taste

Parmesan, to taste

How to do it

Add olive oil and onions to a large sautoir – a pan with about 3-4 inch sides and a wide base – or a large stock pot. Over medium heat and stirring occasionally, caramelize onions for about 20 minutes.

Add carrots and celery to the pan and cook over medium heat for 10 more minutes, stirring occasionally.

Pour chicken stock over the top of the chicken broth and bring to boil. Once the broth reaches a boil, lower to a simmer and cook for 15 minutes.

Strain the broth into a large saucepan and bring to a boil.

Add ravioli and cook according to instructions included with pasta.

Taste the broth and season with salt, if needed.

Serve ravioli with a few ladles of the broth and garnish with shaved parmesan cheese if desired.

Store in an airtight container for up to a week and reheat on the stove.