Umbrian onion soup

Umbrian onion soup
Umbrian onion soup 5 1 Stefano Moraschini


Slicing the veil the onions and keep them 1 night bath in cold water.

Make a beat with the bacon and saute in oil over low heat.

Add the drained onions, salt, pepper, 3 basil leaves and cover.

When the onions are dry before browned, add the tomatoes and 100 Cl of water.

Stir and cook for 90 minutes.

When cooked, remove from heat, sprinkle with Parmesan cheese and incorporate 2 beaten eggs.

You can serve it with toasted bread croutons.

Umbrian onion soup

Calories calculation

Calories amount per person:


Ingredients and dosing for 4 persons


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