Supa de Scigol - Milanese Onion Soup
recipe was sent to me by Shirley Cline.
was a great inspiration to me when I first started working
on the idea of creating a recipe and cooking web site.
Not only did she encourage me but she also supplied
a great many recipes and other pieces which are featured
throughout the site. Her great achievement was to teach
me to cook risottos over the internet!
I never had the chance to meet Shirley, or even talk
to her, I regarded her as a good friend. It was with
great sadness that I learnt that she passed away in
Autumn 2004 and that there would be no more emails.
I think she will be sadly missed by a lot of people
like me to whom she gave such pleasure with the sharing
or her recipes. The pleasure my children have had from
her recipe for Strawberries
with Balsamic Vinegar and Mint - not to mention
the fights for seconds - has been a joy to behold.
says: "This soup is really good".
1/3 pounds onions
1/4 lb Taleggo (a soft, mild creamy cheese that in
some ways resembles Brie)**
1/2 cup unsalted butter
1 1/2 quarts beef broth
Sufficient slices of toasted day old bread to make
up two layers in your soup pot
Freshly grated Grana Padano or Parmigiano
the onions and slice them, though not too finely.
the butter in a casserole and sauté the onions
for about an hour, letting them wilt and then adding
a bit of boiling broth to keep them from browning
as they cook. By the end of an hour the onions should
have fallen apart; at this point add the remaining
the soup sit for an hour and put it through a strainer
(or blend it).
the cheese evenly over the slices of toasted bread
and heat them gently in the oven to melt the cheese.
your soup pot with a first layer of bread, pour half
the soup over it, put down the second layer of bread
and the remaining soup, and dust the surface with
a goodly layer of freshly grated Grana Padana or Parmigiano.
the heat of the oven to about 300° and heat the
soup through for 15 minutes before serving it.
you cannot find the cheese above, you can use Brie or
Gruyere (or Swiss). They are all good.