Rosetta Onion Soup - {Crema Di Cipolle}

Recipe Ingredients

8 tablespoons	120ml	Butter - (1 stick)
5		Red onions - sliced
1 tablespoon	15ml	Flour
2 tablespoons	30ml	Arborio rice
3/4 cup	177ml	Dry white wine
8 cups	1896ml	Light vegetable stock
1		Egg yolk
1 cup	237ml	Whipping cream
		Garnish
8		Italian bread - toasted
		Gorgonzola cheese - mixed with
		Butter - to taste

Recipe Instructions

For the garnish: Toast the bread until dry; spread with gorgonzola cheese-butter mixture; set aside.

Saute onions in butter for about 20 minutes, until the onions are soft. Stir in rice to coat it, then stir in flour and cook for a minute or two. Add the wine, some salt and pepper, and stir until thickened. Pour in hot stock and whisk until mixed. Reduce heat and simmer for an hour.

When ready to serve, whisk egg yolk with the cream and stir into the simmering soup. Continue stirring for a couple minutes, as the soup enriches.

Adjust for seasoning. Ladle into bowls, top with gorgonzola toast, and run under the broiler just for a minute. Serve immediately.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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