Sciabica's Olive Oil Onion Soup | CUESA

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Sciabica's Olive Oil Onion Soup


Gemma Sciabica, Sciabica’s Olive Oil.

Serves 4


½ cup Marsala olive oil
1 ½ pounds onions, sliced
4 cloves garlic, minced
1 teaspoon Tabasco sauce
¼ teaspoon. cayenne
¼ teaspoon nutmeg
6 cups beef broth
1 cup white wine or sherry
4 slices French bread, toasted
1 cup Emmental or Gruyere cheese, shredded


  1. In a large shallow sauce pan add olive oil, onions, and garlic. Cook until golden brown.

  2. Add remaining ingredients except bread and cheese. Cover and bring to a boil.
  3. Lower heat and simmer for 20 minutes. Remove from heat, divide soup between four individual heat-proof bowls.
  4. Float bread on each soup. Sprinkle with cheese. Place bowls under broiler until cheese melts.



CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »