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.