Rice Soup With Onions

Preparation:

Preparation: The wine must be 1/3 of the broth. Cut the onions into not too thin wedges and leave them to drain in a little water for about 1/2 hour. At this point, put a drizzle of oil in a saucepan and allow the onions to brown slightly, then continue to cook them, sprinkling them with white wine, until they are completely wilted (about 20 minutes). In the meantime, you will have heated up the meat broth (you can use 1 bouillon cube dissolved in 3/4 of water as a substitute), then add two fingers of very hot broth to the onions and cook for another 10 minutes. At this point the onions will be completely cooked, then add all the remaining broth and when boiling add the rice, cook for 15/20 minutes and serve very hot with a good sprinkling of Parmesan.