Consortium’s recipes
ONION SOUP WITH DARK BEER AND TALEGGIO PDO CROUTONS
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- Difficulty: Medium
- Prep Time: 1 hour and 20minutes
- Cook time: 1 hour and 10minutes
- Serving: 4 servings
Ingredients
-
- For the soup
- Onion 2 kg - white
- Bay 2 leaves
- Juniper berry 5
- 00 Flour 2 tablespoonful
- Extra-virgin olive oil 2 tablespoonful
- Dark beer 330 ml
- Vegetable stock 300 ml
- Salt to taste
- Pepper to taste
- Per i crostoni
- Bread 4 slices - homemade
- Taleggio P.D.O. 200 g
- Pepper to taste - milled
Instructions
- Peel, wash and finely slice the onions.
- Cook them slowly in a large saucepan, with two spoonfuls of oil.
- Season with salt to taste, allow to flavour, lower the heat and cook for at least 40 minutes, adding a little water or broth if necessary to prevent them burning.
- When the onions have taken on a creamy consistency and become dark brown, add the flour: turn up the heat and sizzle for a minute or two.
- Add the bay leaves, the juniper and the dark beer and reduce on a high heat.
- Lastly, cover with the broth and simmer slowly for at least half an hour: half of the liquid should be absorbed and the soup should be thick. Correct seasoning with salt.
- Just before serving, cut the slices of bread in half and place the Taleggio PDO on top, cut into slices approx. half a cm thick.
- Sprinkle with black pepper and place under the grill to gratinate for a few minutes, to allow the cheese to melt.
- Lay the slices of bread on the bottom of the soup tureen or individual bowls.
- Cover with the hot soup, having first removed the bay leaves, and serve immediately.