Ingredients for 4 people

  • 800g sliced white onions
  • 3 tbsp white flour ​
  • 1 tsp brown sugar ​
  • 150 ml white wine ​
  • 600/700 ml vegetable broth ​
  • 2 tbsp olive oil ​
  • 20g cups butter ​
  • 12 slices of baguette bread​
  • 100g gorgonzola cheese​
  • 60g parmesan ​
  • 4 tbsp De Nigris Balsamic Vinegar of Modena Gold Eagle

For the recipe

Onion Soup with Cheese, Bread Croutons and Balsamic Vinegar​_denigris_recipes

Peel and slice the onions, then chop them. In a large pot, add the oil, butter and the onions and cook at low heat, frequently stir for about 10 minutes. 

Add flour and sugar and continue cooking for 2 minutes stirring frequently so that the onions don’t stick to the pot, then sauté with white wine.  When the liquid has evaporated, add the broth, cover with a lid and continue cooking over low heat, stirring occasionally.  Meanwhile, prepare the bread and the grated parmesan cheese. Arrange 2 slices of bread on the bottom of four soup plates (tip: they need to go in the oven, so ceramic plates would be best). When the soup is creamy but still soft, heat the oven to 200-210 ºC: distribute the soup in bowls and garnish with a slice of bread, parmesan cheese and gorgonzola cheese, into cubes. Bake about 10-12 minutes until the cheese on the surface becomes brownish – you can also use the grill function if you have it – when ready, take it out of the oven and serve it hot with rosemary and a generous drizzle of De Nigris Gold Label Balsamic Vinegar​