Strachi parat

• 250 g onions
• 1 knob of butter
• 7 sage leaves

Thinly slice the onions, then stew them for 6 hours over very low heat with the butter and a little water.

Chop the sage, then add to the onions. Cut the cheese into cubes and add as well, along with the cream, then return to the heat and stir. Serve, ideally with polenta.

This typical dish of creamy onions with cheese from the Valcamonica (whose name, strachi parat, mean