Zuppa di cipolle (onion soup)

This soup represents everything Tuscan:  Rich in flavour, simple to prepare, and cheap on the pocket.  As the weather progresses to be cold and rainy in Italy this soup really warms the cockles. It is so simple and easy to prepare and so decedent to eat.  I recently made this for a very delighted group of Italians and enjoyed it with a glass of red wine.  Serving the individual bowls from the oven with bubbling melted cheese really has an impressive effect.

                          

What you need:

One kilo of finely sliced onions

80g butter

40g white flour

One litre of homemade meat stock

Crusty bread sliced

Fontina cheese

Salt and Pepper

How to make:

1: Gently fry the onions and butter in a earthenware dish, stir with a wooden spoon to prevent from sticking.  Cook until the onions become soft and translucent

2: Continue to stir and gradually sprinkle with flour

3: Add the warm stock slowly and blend thoroughly

4: Cook over a lower heat for 20 minutes, stirring occasionally

5: Add salt and pepper to taste

6: Place slices of bread in the middle of soup bowls, top with cheese.  Cook in the oven at 180 degrees until the cheese has melted

Buon Apetito