Umbrian onion soup
Instructions
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.
Ingredients and dosing for 4 persons
- 1000 g of onions
- 400 g of peeled tomatoes
- 50 g of bacon
- 2 tablespoons of olive oil
- 50 g of grated parmesan cheese
- 2 eggs
- 3 leaves basil
- Salt
- Pepper