Milk Onion Soup

Preparation:

Preparation: Cut the onions into very thin slices then, over low heat and covered pan, let them soften in the butter and take on a very light color. When they have almost reached the consistency of a cream, cover them with hot milk, add salt and continue cooking for at least half an hour, always over very moderate heat, making sure that the liquid does not overflow. Pour the soup into the bowl. Serve with plenty of freshly grated cheese and fried bread cubes on the side.