Easy
4 people
45 min
Ingredients
- 1 kg onions
- 100 g grated Grana Padano
- 100 g Grana Padano rinds
- 40 g flour
- 1 glass of white wine
- 800 ml vegetable stock
- 4 slices rustic bread
- 120 g butter
- Thyme
- Salt & pepper
Preparation
In a saucepan, melt the butter on low heat, add the sliced onions and leave to sweat for a few minutes. Add the sieved flour, stir, add 1 glass of white wine, and let evaporate.
Cover everything with hot stock and cook for 30-35 minutes over low heat. Before removing from the heat, add grated Grana Padano and fresh thyme. Spread a knob of butter on the bread slices and dust with salt, pepper and grated Grana Padano then toast in the oven until golden.
To make the Grana Padano rind popcorn, scrape off the external part, then dice the rinds and cook in a microwave oven for 2-3 minutes at maximum temperature.
Serve the onion soup hot in terracotta bowls with the slices of toasted bread and Grana Padano popcorn and serve immediately.
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