Preparation time
45 min
Measurements
4 people
Recipe type
Pasta, rice and soups
Ingredients
500 gr
red onions from Breme
a knob
butter
1 glass
milk
1 lt
broth
200 gr
cooking cream
2 handfuls
grated parmasan
some slices
toast
to taste
salt
Chop the onions very finely and cook them in butter, over low heat, in a covered pan. They should not brown but only soften and turn slightly golden. When they have acquired a cream consistency, add the hot milk and then slowly add the broth. Continue cooking for at least a quarter of an hour, adding the cream. Pour the soup into the tureen with the toasted bread croutons. Serve warm with plenty of grated Parmesan cheese.