Ingredients
for the soup
2 kg white onions
2 bay leaves
5 juniper berries
2 spoonfuls of flour
2 spoonfuls of extra virgin olive oil
330 ml dark beer
300 ml vegetable or meat broth
salt
for the croutons
4 slices of homemade bread
200 g Taleggio PDO
freshly ground pepperPreparation
for the soup
Peel, wash and finely slice the onions. Cook them slowly in a large saucepan, with two spoonfuls of oil. Season with salt to taste, allow to flavour, lower the heat and cook for at least 40 minutes, adding a little water or broth if necessary to prevent them burning.
When the onions have taken on a creamy consistency and become dark brown, add the flour: turn up the heat and sizzle for a minute or two. Add the bay leaves, the juniper and the dark beer and reduce on a high heat. Lastly, cover with the broth and simmer slowly for at least half an hour: half of the liquid should be absorbed and the soup should be thick. Correct seasoning with salt.
Just before serving, cut the slices of bread in half and place the Taleggio PDO on top, cut into slices approx. half a cm thick. Sprinkle with black pepper and place under the grill to gratinate for a few minutes, to allow the cheese to melt. Lay the slices of bread on the bottom of the soup tureen or individual bowls, cover with the hot soup, having first removed the bay leaves, and serve immediately.