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Recipe for :

Supa de Scigol - Milanese Onion Soup

This recipe was sent to me by Shirley Cline.

Shirley 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!

Although 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.

Shirley says: "This soup is really good".

Ingredients

3 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

Method

  • Peel the onions and slice them, though not too finely.
  • Heat 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 broth.
  • Let the soup sit for an hour and put it through a strainer (or blend it).
  • Spread the cheese evenly over the slices of toasted bread and heat them gently in the oven to melt the cheese.
  • Line 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.
  • Increase the heat of the oven to about 300° and heat the soup through for 15 minutes before serving it.

**If you cannot find the cheese above, you can use Brie or Gruyere (or Swiss). They are all good.

Serves 6

Shirley Cline

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