This recipe was created by the foodblogger Elena Levati for Noberasco
You top the plates with some chopped dried fruit, a sprinkle of olive oil and freshly ground pepper.
Goes well with almost any kind of course, be it vegetable or meat based.
Chardonnay, Sauvignon blanc, Merlot, Syrah, Sangiovese.
If you don't have or don't want to use the pressure cooker, just use a regular casserole or pot, it will just take a bit longer for the soup to be ready!
Onion soup is a traditional dish in many countries, thanks to the cheapness and broad availability of its main ingredient. The most famous recipe is the French one, 'soupe à l'oignon': traditionally eaten at dawn, after a night of revelry, it recently became a delicacy that can be enjoyed in the best restaurants. Here we suggest an Italian version of this dish: no butter and gruyère cheese, instead olive oil and potatoes, humble ingredients that, combined together, create wonders! The result is a delicious creamy soup, easy to make and quite balanced from a nutritional point of view. To warm up your body and soul on the coldest autumn and winter nights!