This onion soup is a light, tasty and aromatic first course!
It’s a real treat to warm up the evenings of the cold season with some fresh melted pecorino cheese and a spicy touch.
- 4 lb. of onions (red onions is good)
- 4 cups of vegetable stock
- 4 tbsp of all purpose flour
- 1/2 cup of Pecorino Romano cheese
- 1 bay leaf
- hot chili powder to taste
- extra virgin oil to taste
- salt to taste
Clean 4 lb. of red onions, remove the peel and cut them into thin slices.
Put 4-5 tablespoons of extra-virgin olive oil in a large non-stick pan, heat it up, season it with 1 bay leaf and 1 pinch of hot pepper and add the onions.
Cook them gently over low heat for 25 minutes, stirring often.
Add 4 tbsp of sifted flour, stir and add 4 cups of vegetable stock to the onions; cover and continue cooking for 30 minutes.
Remove 2 ladles of the soup, blend them with a blender and add them back to the onions.
Add fresh pecorino into thin slices.
Remove the bay leaf, distribute the soup in serving bowls, add the pecorino slices on top and place the red onion soup in the oven under the grill for a few minutes.