Onion soup in the manner of umbria
Instructions
Peel the onions, cut them into thin slices and put them in a bowl filled with cold water for half a day.
After this time, chop the lard, using Crescent, place the proceeds in a saucepan with the olive oil and fry gently for a few minutes.
Add the onions, drained well, and let them flavor without coloring them.
Add coarsely chopped basil, sprinkle with a pinch of salt and a ground pepper, close the container and cook over moderate heat for about 10 minutes.
Put in casserole dish tomatoes pureeing, wet preparation with a quart water gentle and cook again for an hour and a half, stirring occasionally with a wooden spoon.
When finished, remove the saucepan from the heat, add the onions, two beaten eggs and grated Parmesan cheese, stir to mix well, then transfer the preparation in a hot tureen.
Serve immediately, accompanied the soup with slices of bread without Grill in the oven.
Ingredients and dosing for 4 persons
- 1000 g of onions
- 400 g of ripe tomatoes
- 50 g of bacon
- 2 eggs
- 5 slices bread
- 3 tablespoons of olive oil
- 1 sprig of basil
- 5 tablespoons of grated parmesan cheese
- Salt
- Pepper