Onion soup (8)
Instructions
Clean onions, wash and slice them thinly and fry them in butter.
When will become transparent, add the flour and stemperarla pouring, a little at a time, the broth.
Let boil for about 1 hour.
Navigate to the colander and use only for gentle soup broth, onions, leaving the past in the broth if you want more aromatic.
Put the yolks in a bowl and break them with a fork writing mixing salt and stirring, add the soup little by little.
To grill the slices of bread under the grill and place them on the bottom of individual earthenware bowls.
Spread on the bread a nice powdered cheese, pour over a ladle of soup and cheese, seasoning it again with a generous ground pepper.
Pass the bowls in the oven to bake and serve piping hot.
It is a cornerstone of French cuisine a similar preparation, however, was typical of the old milanese cuisine, and it cites a similar artusi in his Cookbook.
Better version with Gruyère or with Parmesan? You experiment and decide.
Ingredients and dosing for 6 persons
- 4 golden onions
- 4 tablespoons of flour
- 80 g of butter
- 2 egg yolks
- 8 slices french bread
- Salt
- Pepper
- 200 g of gruyère cheese (or parmesan cheese or emmental cheese)
- 150 cl of broth