Onion soup


Chop the onions and sauté with a little butter and oil. Cook for approx. 1 hour with speck and the laurel leaves adding, when necessary, unsalted hot water.

Separately toast the flour until golden, sift it and then add a sufficient amount to the hot vegetable broth to densen it, boil for a few minutes while mixing. Pass through a sieve to eliminate any lumps and then add to the onions, eliminating the laurel leaves and the piece of speck.

Before serving: au gratin with a prior sprinkling of Parmesan and cheese slices.



For 4 people:

  • Onions (white /golden)
  • Butter and extra virgin olive oil
  • Laurel leaves
  • A little piece of speck
  • Toasted flour
  • Vegetable broth

Special holidays