Onion Soup (Vellutata di cipolle)
INGREDIENTS: (4 servings)
1 kg Onions
1 litre Stock
100 g Gruyère or Fontina cheese
250 g Bread
40 g Flour
80 g Butter
Salt
Slice the onion into fine rings and fry lightly in the butter in a flameproof earthenware dish.
Stir with a wooden spoon to avoid the onion sticking.
Continue stirring while gradually sprinkling in the flour.
Slowly add the warm stock and blend in thoroughly.
Cook for 20 minutes and taste for salt towards the end.
Arrange the slices of toasted bread (use unsalted, country bread) in an ovenproof dish and pour the soup over.
Grate, or slice the Gruyère or Fontina very finely and arrange evenly over the top.
Put in the oven at 180° until it meals and serve when golden brown and crisp.
