ONION, BREAD AND STRONG PROVOLONE VALPADANA PDO SOUP

INGREDIENTS:

1 kg golden onions
1 litre vegetable stock
50 g butter
4 slices of homemade bread
350 g Provolone Valpadana cheese PDO strong
flour type 00 q.b
salt to taste
pepper to taste
extra-virgin olive oil to taste
water to taste

PREPARATION:

Start by cutting the onions into thin slices and quickly coat them in flour.
Place a pan with butter and a drizzle of extra virgin olive oil on the stove. When the mixture is hot, add the previously floured onions and brown for 5 minutes. Add the vegetable stock until everything is covered.
Cook on a medium heat with the lid on for about 30/35 minutes.
Take the bread slices and cut them into cubes, place them on a baking tray with a drizzle of oil and put them in a preheated oven at 180° for about 8 minutes.
Place the bread croutons on the plates, pour the onion soup on top, and cover with grated strong Provolone Valpadana PDO. Arrange the plates in a baking dish, place them under the oven grill for 7 to 8 minutes and serve.