Pilates Ring Bow Legged

onion soup

Heat 5 tablespoons extra virgin olive oil in a saucepan, Unit 7 ounces of thinly sliced \u200b\u200bonions and sauté without color, add a tablespoon of flour, increase the heat and turn it for about a minute, add half a glass of white wine and let evaporate, stirring constantly. United now a liter of boiling water and simmer with lid sweet fire for forty minutes, stirring occasionally, until at last put the salt and a dash of pepper.
In the meantime you have prepared slices of toasted bread and you put on the bottom of an earthenware casserole. The soup is cooked, pour over the slices of bread, sprinkle with grated parmesan and some butter. The French, who, poor things, they did not use the parmesan gruyere. Put the pan a couple of hours to minutes in the grill au gratin and serve hot.
Wanting to start with the olive oil you can put some strip of bacon.