Onion soup is a timeless classic, perfect for cold evenings. In this version, the special touch comes from drops of Guerzoni's organic biodynamic Green Jalapeño Sauce, which adds a fresh and slightly spicy note, balancing the sweetness of the onions.

Ingredients for 4 servings

• 1 kg of golden onions
• 40 g of butter
• 2 tablespoons of extra virgin olive oil
• 1 liter of hot vegetable broth
• 4 slices of rustic bread
• 100 g of grated cheese (Gruyère or Parmigiano Reggiano)
• 1 sprig of fresh thyme
• Guerzoni organic biodynamic Green Jalapeño Sauce, to taste
• Salt and pepper, to taste

Preparation
Peel the onions and slice them thinly. In a large saucepan, melt the butter with the extra virgin olive oil over medium heat. Add the onions and cook them slowly, stirring frequently, for about 20-25 minutes, until they are soft and slightly golden.
Pour the hot broth into the saucepan with the onions. Adjust with salt and pepper and add a few sprigs of thyme. Cover and simmer on low heat for 30 minutes, stirring occasionally.
Meanwhile, toast the slices of rustic bread in the oven or on a grill until crispy. If you like, rub them with a clove of garlic for added aroma. Pour the hot onion soup into individual bowls. Place a slice of toasted bread on top of the soup and sprinkle it with grated cheese. Place the bowls under the oven grill for a few minutes, until the cheese is melted and slightly golden. Finish the dish with a few drops of Guerzoni's organic biodynamic Jalapeño vinegar, adding a lively and unexpected touch. Garnish with a few fresh thyme leaves for color.

Chef's Tip
For an even more intense experience, add a teaspoon of Guerzoni Jalapeño vinegar directly into the broth while the soup is cooking. Its delicate spiciness will enhance the natural sweetness of the onions.

Fabiana Rendinaro