So I recently came across these adorable clay oven safe bowls, handmade in Italy they were a must! For the soup I first sauteed 2 yellow onions with salt and pepper in a frying pan on the stovetop. Next I added in some vegetarian chicken powder, filled the pot about half way and allowed the mixture to boil. Next I added in 2 bay leaves, salt, pepper and a cup of red wine. I allowed the soup to stay on the stove top to boil for about 30 minutes. Next I poured a ladle of soup and onions into each bowl, Next I added in a large crouton, topped off with shredded truffle cheese and gruyere cheese, lastly I topped if off with sliced gruyere cheese. I place the bowls into the oven on 350 for 20 minutes so the cheese would get all bubbly and browned.
For the Croutons:
I used a whole wheat bread, sliced it, placed on baking sheet. I rubbed garlic cloves on top of each bread and then minced the leftover garlic and topped it on each bread. Using truffle oil to dress each bread followed by salt, pepper, paprika and some shredded truffle cheese!
This soup is extremely hotttttt So be careful!
Cooking With Style
SARIT
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