1 tablespoon of butter
4 cups of chopped salt (480g)
2 medium onions, chopped (200g)
1 tablespoon of wheat flour
3 bouillon cubes dissolved in 6 cups of boiling water (1.4 liters)
A pinch of black pepper
1/2 teaspoon of salt
To sprinkle
1/3 cup of crumbled gorgonzola cheese (50g)
2 tablespoons of chopped scallion
1 tablespoon of butter
4 cups of chopped salt (480g)
2 medium onions, chopped (200g)
1 tablespoon of wheat flour
3 bouillon cubes dissolved in 6 cups of boiling water (1.4 liters)
A pinch of black pepper
1/2 teaspoon of salt
To sprinkle
1/3 cup of crumbled gorgonzola cheese (50g)
2 tablespoons of chopped scallion
In a medium saucepan, melt the butter over medium heat
Add the salt and onion and sauté, stirring occasionally with a wooden spoon, until the onion is soft (approximately 4 minutes)
Gradually add the wheat flour, stirring always for an additional minute
Join the bouillon cubes and let it simmer, stirring constantly
Lower the heat and cook until the salt is tender (approximately 3 minutes)
Season with black pepper and salt
Transfer to a soup bowl
Sprinkle with gorgonzola cheese and scallion and serve immediately
95 calories per serving.