White onion cream with balsamic vinegar

04541 WHITE ONION CREAM with balsamic vinegar INGREDIENTS for 4 people: 250 g cream of fresh white onion, 1 l of broth of Capon, 200 g of potatoes, balsamic vinegar 5 cl, 20 g butter 20 g extra virgin olive oil, salt and pepper.

For the cakes: 40 g parmigiano reggiano, 10 g of corn flour, 30 g of soft butter.

Finely chop the onions: in a pan put oil, butter, half a tbsp of braised onions and broth for about 5 minutes until golden brown.

Add half of Capon broth, Peel the potatoes, cut them into cubes and cook in the steam basket for about 15 minutes.

UA when cooked add the potatoes to the onions and evenly blend for 2 minutes getting a cream.

Add the remaining broth, season with salt and pepper and cook for 5 minutes.

To make the pancakes, mix all the ingredients together with your hands to form a paste; then roll out the dough into small round moulds and bake in the oven at 200 degrees for 5 minutes.

Serve the creamed onions in deep plates, place a cracker for TVs and finished with balsamic vinegar and a little olive oil.