Milk and Onion Soup
(Zuppa di Cipolle al Latte)
Ingredients:
1 oz (25 grams) butter
14 oz (400 grams) onions, very thinly sliced
1 and 3/4 pints (1 liter) pints milk
Salt
Parmigiano cheese, freshly grated
Croutons (optional)
Directions:
Melt the butter in a saucepan, add the onions, cover and cook, stirring occasionally, over a very low heat for about 30 minutes until very soft and lightly browned.
Meanwhile, bring the milk to just below simmering point in another saucepan.
Add the milk to the onions, season with salt, increase the heat to medium and cook for a further 30 minutes, making sure that the soup does not boil over.
Ladle into a soup tureen and serve with plenty of Parmigiano cheese and croutons. Serves 4.