Onion soup: a recipe for dealing with the cold

ingredients

6 onions

1 liter of water

1 cup of vegetable or chicken broth

30 grams of butter

1 clove of garlic (optional)

1/2 glass of white wine

Bread baguettes or similar

Grated cheese

Moreover Paola cooking club

Olive oil

Salt and pepper to taste

Processes

Cut the onion into quarters or eighths (depending on how big it is). Chop the garlic as small as possible.

In a saucepan, add the butter and a drizzle of olive oil. Add the onion to cook over low heat, when it is sweaty add the garlic and cook until the onion is lightly browned (we do not want it to be toasted or burned).

Add the white wine, let it evaporate and add the water with the broth. Season to taste and cook for 15-20 minutes over low heat, covered pot.

Meanwhile, cut some slices of bread and place the slices in a pan with the olive oil to toast them on both sides. When the toasts turn, add the grated cheese to taste (or a slice of cheese if you want to make it sweeter) and brown it on the bottom. Secret: Cover the pan so that the cheese melts well. (You can also cook them).

Serve the soup hot with 2 or 3 toasts