Onion soup

with Asiago DOP cheese

- 1kg onions, finely sliced
- 1.5 l chicken stock
- half bunch of thyme, leaves only
- 100g butter
- 6-8 slices of ciabatta
- 100g Asiago Fresco DOP cheese, freshly grated
- 4 cloves of garlic, finely sliced

People: 4
Preparation time: 30min 
Cooking time: 90min
Difficulty: easy

Caramelize the onions with garlic and butter in a big pot for 45 minutes on low heat, until soft and golden brown. Add the stock and the thyme leaves. Cook for 30 minutes. Pour the soup into bowls and top it with grated cheese. Melt the cheese with a blowtorch or under the grill. Toast the bread and rub it with fresh garlic. Serve hot.



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