Ingredients for 4 people
- 800g sliced white onions
- 3 tbsp white flour
- 1 tsp brown sugar
- 150 ml white wine
- 600/700 ml vegetable broth
- 2 tbsp olive oil
- 20g cups butter
- 12 slices of baguette bread
- 100g gorgonzola cheese
- 60g parmesan
- 4 tbsp De Nigris Balsamic Vinegar of Modena Gold Eagle
For the recipe
Peel and slice the onions, then chop them. In a large pot, add the oil, butter and the onions and cook at low heat, frequently stir for about 10 minutes.
Add flour and sugar and continue cooking for 2 minutes stirring frequently so that the onions don’t stick to the pot, then sauté with white wine. When the liquid has evaporated, add the broth, cover with a lid and continue cooking over low heat, stirring occasionally. Meanwhile, prepare the bread and the grated parmesan cheese. Arrange 2 slices of bread on the bottom of four soup plates (tip: they need to go in the oven, so ceramic plates would be best). When the soup is creamy but still soft, heat the oven to 200-210 ºC: distribute the soup in bowls and garnish with a slice of bread, parmesan cheese and gorgonzola cheese, into cubes. Bake about 10-12 minutes until the cheese on the surface becomes brownish – you can also use the grill function if you have it – when ready, take it out of the oven and serve it hot with rosemary and a generous drizzle of De Nigris Gold Label Balsamic Vinegar
