Zuppa di cipolla al latte – Milk & onion soup

Versione italiana in fase di lavorazione…

A very sweet and delicate onion soup (very different from the traditional French one), to serve with toasted cubes of bread for a nutrituous and delicious winter dish. You can use the gluten-free bread instead of the normal one to make it gluten-free friendly.

Time of preparation

about 30 minutes



What do you need

a little pot, a little non-stick pan, a cutting board, a knife, a wooden spoon


120 gr of white onion, cut as thin as possible

10 gr butter + as required

200 gr whole milk

2 full spoons of vegetables broth

2 slices of bread, cut in little cubes

1 spoon of minced Grana Padano or Parmigiano Reggiano


Cook for few minutes the onion in the butter in the pot at slow fire, mixing often, until transparent.

Add the milk and the broth, mix, cover with a lid and cook for about 20 minutes, until the onion is tender.

In the pan reheat a little of butter and cook for a pair of minutes the bread at high fire mixing often.

Serve your soup hot with the bread and sprinkling with the Grana Padano.

Buon appetito!

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