Ingredients
- 1 kg red onions
- 2 cloves of garlic
- 1 ts sugar
- 1 L vegetable broth
- 200 g white bread, toasted
- 2 tbs olive oil
- salt, pepper
- cinnamon
- balsamic vinegar
- 100 g grated Parmesan
Preparation
1. Peel the onions and garlic. Halve the onions and cut into thin slices. Finely dice the garlic.
2. Add the sugar to the pot. Place the pot on the Navigenio and heat up on level 6.
3. As soon as the sugar begins to melt, switch the Navigenio to level 4, add onions and garlic and lightly caramelize everything while stirring.
4. Deglaze with vegetable broth, stir and switch the Navigenio to level 6. Heat up to the vegetable window, switch to level 2 and cook for approx. 15 minutes in the vegetable area.
5. Dice the white bread, add the olive oil to the soup and season to taste with salt, pepper, cinnamon and balsamic vinegar.
6. Spread the diced white bread onto the soup and spread Parmesan over top. Place the Navigenio overhead, switch to the large level, gratinate for approx. 5 minutes.
This recipe has been tested and approved by AMC.
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