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https://www.raiplay.it/programmi/esem... - Ivano Ricchebono prepares a recipe based on onions, a cornerstone of peasant tradition, both local and French. Let's prepare the onion soup au gratin. Ingredients: 500 g blond or white onions, 30 g flour, 1 knob of butter, 1 l vegetable broth, 200 g Emmental, 4 slices of homemade bread, extra virgin olive oil, salt and pepper Method: In a pan, heat a drizzle of oil with a knob of butter. Slice the onions and fry them in the pan, over a high flame: they must brown. In the meantime, in a pan, toast the flour, without adding anything else. Let it toast, stirring, until the flour is lightly browned. Add the golden flour to the browned onions and stir for a few moments. Add all the hot vegetable broth and let it cook, on a high flame and with the lid on, for half an hour. Add salt and pepper. Cut the Emmental cheese into fairly thin slices. Do the same with the bread. At the end of cooking, when the soup has thickened, put it inside cocottes or a large baking dish. On each cocotte place a slice of bread and, on top, a slice of Emmental. A drizzle of oil and put in a hot and static oven at 200-220° for about 8 minutes, if necessary, activate the grill function.