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Rosetta Onion Soup
(Crema di cipolle)
A lush, extravagant northern Italian soup, with a hint of pink; serve hot as a luncheon meal, with lots of bread and salad, to 8 people.
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 til 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.