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zuppa di cipolla al vino rosso

Desciption

Tags

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Nutritions

  • Carbohydrates: 9282.1
  • Fats: 136.0
  • Dietary Fiber: 340.0
  • Minerals: 715.0
  • Proteins: 746.0
  • Vitamins: 142.0
  • Water: 583.0

Steps

  1. 1
  2. Peel the onions and cut them in thin rings
  3. Swap to italian1
  4. Peel the onions and cut them in thin rings
  5. Then 2
  6. Place them in a pan with 50g of butter and 3-4 tablespoons of olive oil
  7. 3
  8. Cook over low heat for 10 minutes
  9. Then add a teaspoon of sugar and proceed with cooking over medium heat until the onions to sweat without browning
  10. Be very careful not to make them darken at any point
  11. 4
  12. When they start to become slightly blondes
  13. Sprinkle with flour
  14. You do fall from a sieve
  15. Then mix well for a few minutes
  16. 5
  17. Now add the broth
  18. Simmer for 30 minutes over medium heat
  19. Adding broth as needed
  20. 6
  21. When the soup is cooked
  22. Season with salt and pepper and pour in four bakery boxes
  23. Sliced bread and abbrustolitelo
  24. 7
  25. Arrange the slices of bread on the surface of the soup and cover with plenty of grated gruyere or swiss cheese
  26. Then place the containers 4 in a preheated oven at 250 c for the time necessary so that it forms a golden crust on the surface of the soup
  27. 8
  28. Serve the onion soup au gratin hot

Step 22

Total Time in Minute 60

Ingredients Count 10

cooking zuppa di cipolla al vino rosso

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Ingredients

Beef broth

Butter

Onions

Flour

Oil

Black pepper

Salt

Sugar

Gruyere

Baguette

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