Onion soup (Zuppa di cipolla)

Cut the onions in thin rings. Put them in a pan with 50 g of butter and oil

Simmer over low heat for 10 minutes, then add the sugar and continue cooking at moderate fire until the onions sudino but be careful not to bruciacchiarle. When they start to become slightly Blondes, spolveratele with flour, you do fall from a sieve, then stir gently for a few minutes. At this point add the broth and let simmer for at least 30 minutes at moderate fire, adding the broth when needed.

When the soup is cooked, season with salt and pepper.

Blend two or three thirds of the content and you're done.

Place the breadcrumbs on a plate and pour the soup.