Onion soup with gratinated sage and Grana Padano cheese

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Onion Soup

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Onion Soup
Frank Manes

Onion Soup with Gratinated Sage and Grana Padano Cheese

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Total Time 1 hour 45 minutes
Servings: 4 servings
Course: Soup, Starter
Cuisine: Italian, Fusion, French
Ingredients Method Notes

Ingredients
  

  • 900 g white onions
  • 10 g sage
  • 1.2 l chicken stock
  • 20 g parsley
  • 120 g Grana Padano cheese
  • 2 cloves garlic
  • 1 drizzle extra virgin olive oil
  • 4 slices bread
  • Salt
  • Pepper
  • Sugar
  • 65 ml balsamic vinegar

Method
 

  1. Peel and finely chop the white onions.
  2. Sauté the onions in a little olive oil until browned, then add the chopped garlic and sage leaves.
  3. Season with salt, pepper, and a pinch of sugar. Deglaze with the balsamic vinegar.
  4. Add the chicken stock and simmer gently for 1½ hours.
  5. When cooked, pour the soup into individual ovenproof bowls (e.g., lion’s bowls).
  6. Place the toasted bread slices on top of the soup, sprinkle generously with Grana Padano cheese, and gratinate under the oven grill for 10–12 minutes, until golden.
  7. Sprinkle with chopped parsley before serving.

Notes

Recipe : Frank Manes
Discover more on Grana Padano’s website
www.granapadano.it

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