Instructions: In a large, heavy-bottomed pot, melt the butter and the lard over low heat. Add the onions and cook slowly, allowing them to develop a rich brown color. Once the onions have cooked for about 20 minutes, add the flour and stir through. Add the wine, milk and stock, then gently stir. Cook 10 minutes more, at a high simmer.

Whisk in the eggs and cheese and continue to cook until the liquid thickens to stew consistency. Season with salt and pepper.

Grill each slice of bread, drizzle with oil and serve with the cipollata in warmed soup tureens.

This recipe yields 6 servings.

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