Onion Soup with 4 French Cheeses

I can provide you with a version of the onion soup recipe with an Italian twist, enriching it with cheeses that can be found in Italy and that are equivalent to the typical French cheeses used in this preparation.

Ingredients

• 500 g of white onions
• 50 g of butter
• 1 liter of meat or vegetable broth
• 100 ml of dry white wine
• 1 clove of garlic
• 4 slices of rustic bread
• 100 g of Fontina or Provolone (as an alternative to Comté)
• 50 g of Parmesan (to replace Gruyère)
• 50 g of Gorgonzola (to give a more decisive touch compared to Bleu)
• 50 g of Buffalo Mozzarella (for the meltiness in place of Emmental)
• Salt and pepper to taste
• 1 sprig of fresh thyme (optional)

Preparation

1. Thinly slice the onions.
2. In a large pot, melt the butter and add the onions with a pinch of salt. Let them wilt over medium-low heat until they become translucent and lightly golden, stirring occasionally to prevent sticking.
3. Add the crushed garlic and sauté for a couple of minutes.
4. Deglaze with white wine and let the alcohol evaporate.
5. Add the hot broth and bring to a boil, then simmer over low heat for about 20-30 minutes.
6. In the meantime, toast the slices of rustic bread until they become crispy.
7. Grate the cheeses and mix them together.
8. Preheat the grill of the oven.
9. When the soup is ready, taste it and adjust for salt and pepper if necessary. If desired, you can add a sprig of thyme to further flavor.
10. Pour the soup into oven-safe bowls, place a slice of toasted bread on top of each bowl and cover generously with the grated cheese mixture.
11. Place the bowls under the oven grill and gratinate until the cheese is melted and golden.
12. Serve hot.

Enjoy your meal! Remember that the suggested cheese ingredients are just Italian alternatives to the French cheeses, you can experiment and find the mix that most closely matches your personal taste.