Cuisine of Slovenia’s Regions: Wine Soup
Ingredients
- 2 thinly sliced big onions,
- 3 tablespoons butter,
- 1 tablespoon flour,
- 200 mL white dry wine,
- 800 mL beef broth,
- a pinch of ground nutmeg,
- 100 g grated cheese,
- 4 white bread toasts,
- salt and pepper to taste.
Instructions
Fry slightly the onion in butter to soften (it should not darken). When the onion is softened, add flour, stir and then fry for a while. Then pour the broth, add salt, pepper, and cook for 20 minutes. Add the nutmeg and wine. Take a skillet and fry white bread toasts in butter. Put one toast on each plate and top it with 2 tablespoons of grated cheese. Pour the broth. If desired, sprinkle the dish with a pinch of grated cheese.
Stew onion in a microwave oven, only in wine, without butter. Do not add flour. Pour broth and follow the recipe, as described above. Then thicken the soup by adding a teaspoon of potato starch previously dissolved in three tablespoons of cold water. Boil for 12 minutes in a closed saucepan over high heat.
Source: kulinarika.net
