INGREDIENTS:
- 4 large onions of the Ptujski lük variety
- 110 g butter
- 2.75 dl heavy cream
- 9 dl chicken or vegetable stock
- 0.75 dl white wine vinegar
- about 1.5 dl semi dry white wine
- 2 tbsp finely grated Parmesan cheese
- salt
- white peppercorns
METHOD:
Peel the onions and slice them very thinly. Melt the butter in a pan and add the sliced red onions and salt. Cover and slowly cook for some 60 minutes, until the onions fall apart. Boil the chicken (or vegetable) stock and keep it warm. Add vinegar to the onions, turn up the heat, and cook until it evaporates. Add the white wine and cook until about one half of it evaporates, then add the stock. Add finely ground pepper, boil and simmer for 30 minutes.
Put the hot soup through a sieve, and add the cream. We recommend serving with croutons.
