Soup with Onions (Zuppa con Le Cipolle)
Instructions
Clean onions, cut into thin slices, let them braise over low heat in butter.
Add the vegetable stock (you can prepare it with granulated or cooking for 1 hour a stick of celery, 1 onion, 1 carrot and parsley in a quart and a half of salt water) and cook for at least an hour over low heat.
Remove from heat, add the cream and cheese and serve hot accompanied by slices of toast.
Ingredients and dosing for 4 persons
- 6 golden onions
- 80 g of butter
- 4 tablespoons of cooking cream
- 100 g of grated emmenthal cheese
- 100 g of grated parmesan cheese
- 100 cl of vegetable broth