Onion soup


- 600g white or coppery onions.
- 1.5 litres vegetable broth
- 30g butter
- 1 dessertspoon extra-virgin olive oil
- 2 glasses dry white wine
- 1 dessertspoon all-purpose flour
- 100g bread (baguette style)
- 100g Gruyère or Parmigiano Reggiano
- 1 bay leaf
- salt and pepper


Peel and wash the onions, and then slice them very thinly. Heat the butter and some oil in a casserole, add the onions with 2 or 3 dessert spoons of water, and let them soften over a moderate heat, stirring regularly.
Season with salt and pepper and, when they begin to turn colour, dust with flour and keep stirring until the flour begins to turn colour and stick to the casserole.
Pour on the wine and, when it has evaporated, add the hot broth and the bay leaf.
Turn up the heat put on the lid. Finish cooking on a moderate heat for about 30 minutes.
Slice the bread extremely thinly and toast it. Grate the cheese.
Remove the bay leaf and serve the soup in four individual soup bowls, arranging the slice of toast on it, and cover with the grated cheese.
Place the bowls under the grill (or in a pre-heated oven at 220 °C) until a thin golden crust has formed on the surface. Serve very hot.





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