Milk onion soup
Milk onion soup
Milk onion soup
5
1
Stefano Moraschini
Cut the onions into very thin slices, over low heat and pan covered, let them soften in the butter and take very lightly colored.
When they almost reached the consistency of a cream, cover with hot milk, add salt and continue cooking for at least half an hour at moderate heat, taking care that the liquid does not overflow.
Pour the soup into the tureen.
Serve with plenty of grated cheese and fried bread cubes.
Calories calculation
Calories amount per person:
371
Ingredients and dosing for 4 persons
License
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