Milk & onion soup

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. One can use the gluten-free bread instead of the normal one to make it gluten-free friendly.

Time of preparation

about 30 minutes



What did I use

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

How did I do

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

I added the milk and the broth, mixed, covered with a lid and cooked for about 20 minutes, until the onion was tender.

In the pan, I reheated a little of butter and cooked for a pair of minutes the bread at high fire, mixing often.

I served my soup hot, with the bread and sprinkling with the Grana Padano.

Buon appetito!

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