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