Zuppa Di Cipolla Al Vino Rosso Recipes

ZUPPA DI CIPOLLA AL VINO ROSSO

Steps:

• 1. Peel the onions and cut them in thin rings.
• Swap to Italian1. Peel the onions and cut them in thin rings.
• Then 2. Place them in a pan with 50g of butter and 3-4 tablespoons of olive oil.
• 3. Cook over low heat for 10 minutes, then add a teaspoon of sugar and proceed with cooking over medium heat until the onions to sweat without browning; be very careful not to make them darken at any point.
• 4. When they start to become slightly blondes, sprinkle with flour, you do fall from a sieve (strainer), then mix well for a few minutes.
• 5. Now add the broth (or, to make the rich soup you can sprinkle with half a glass of white wine or brandy); simmer for 30 minutes over medium heat, adding broth as needed.
• 6. When the soup is cooked, season with salt and pepper and pour in four bakery boxes; sliced ​​bread (if you really want to be faithful to the recipe, pick up a baguette) and abbrustolitelo.
• 7. Arrange the slices of bread on the surface of the soup and cover with plenty of grated Gruyere or Swiss cheese (or similar cheese). then Place the containers 4 in a preheated oven at 250 ° C (or in the salamander) for the time necessary so that it forms a golden crust on the surface of the soup (few minutes).
• 8. Serve the onion soup au gratin hot.

SPAGHETTI AL VINO ROSSO

Steps:

• Wash the leek and slice it thinly and place it in a pan with the butter.
• Sauté with the lid on (add a little water if necessary) until soft.
• Add wine, nutmeg, sugar and salt.
• Let it boil gently, until it thickens.
• Homogenize the sauce with an immersion blender.
• Cook the pasta al dente.
• Drain the pasta and put it in the pan with the 'drunken sauce'.
• Sprinkle with grated pecorino and heat.

ZUPPA DI CIPOLLA AL VINO ROSSO

Steps:

• Peel the onions and cut them in thin rings.
• Then place them in a pan with 50g of butter and 3-4 tablespoons of olive oil.
• Simmer over low heat for 10 minutes, then add a teaspoon of sugar and proceed with cooking over medium heat until the onions to sweat without browning; be very careful not to make them darken at any point.
• When they begin to become slightly blondes, sprinkle with flour, you do fall from a sieve (strainer), then mix well for a few minutes.
• Now add the broth (or, to make the rich soup you can sprinkle with half a glass of white wine or brandy); simmer for 30 minutes over medium heat, adding broth as needed.
• When the soup is cooked, season with salt and pepper and pour in four bakery boxes; sliced ​​bread (if you really want to be faithful to the recipe, pick up a baguette) and abbrustolitelo.
• Arrange the slices of bread on the surface of the soup and cover with plenty of grated Gruyere or Swiss cheese (or similar cheese). then Place the containers 4 in a preheated oven at 250 ° C (or in the salamander) for the time necessary so that it forms a golden crust on the surface of the soup (few minutes).