Onion soup with pecorino cheese, preparation
1) Peel the onions, wash them and cut them into very thin slices, possibly with a mandolin. Warm up 4-5 tablespoons of oil in a preferably earthenware saucepan, unite the onions, sprinkle them with a pinch of salt e leave them stew gently, covered, for 20 minutes, stirring occasionally.
2) Sprinkle the onions with the flour sifted through a tightly meshed colander, jumbled up, paid flush the boiling broth, cover the saucepan e carry on cooking on very low heat for 40 minutes. In the meantime, toasted lightly the slices of bread.
3) Divide the soup in 4 individual bowls suitable for the oven. Get ready over the slices of bread, recline over 1 slice of fresh pecorino and place the bowls under the grill of the oven until the cheese has melted. Complete with coarsely grated aged pecorino cheese and a grind of pepper.
?>
This recipe has already been read 302 times!