The first time we made this recipe in June, just that we were in Naples and our already boiled. Good was good ... but sweaty! Since then, we promised to always make this soup of onions in weather conditions more suitable. And here in the cold North, now you beat your teeth for months!
Ingredients: 4 large onions
2 tablespoons butter
600 ml of vegetable broth 2 tablespoons flour
a cucchaio
fresh thyme 1 teaspoon sugar salt and pepper
Swiss cheese 1 baguette
Preparation:
Thinly slice onion and place in a pan and fry in butter until golden brown.
Now add the sugar and then flour, stirring constantly for a few minutes before adding the broth. Season with salt and pepper and add the fresh thyme. When cooked, after about five minutes, will be quite thick. Apart from cutting the baguette in the oven for the long (the sections should be as large as a small sandwich), open the slices and pass under the grill until they are lightly toasted. At this point
positioned in the pans of clay, add a couple of ladles of soup and our abundant grated Gruyere. Back in the oven (10-15 minutes) until the surface is golden.
Thinly slice onion and place in a pan and fry in butter until golden brown.
Now add the sugar and then flour, stirring constantly for a few minutes before adding the broth. Season with salt and pepper and add the fresh thyme. When cooked, after about five minutes, will be quite thick. Apart from cutting the baguette in the oven for the long (the sections should be as large as a small sandwich), open the slices and pass under the grill until they are lightly toasted. At this point
positioned in the pans of clay, add a couple of ladles of soup and our abundant grated Gruyere. Back in the oven (10-15 minutes) until the surface is golden.
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