300 g onions
1 L water
35 g of white flour
extra virgin olive oil
40 g of hard cheese
Cut the onions into the strips. Place them in a large saucepan with an olive oil and stew until softened.
Heat the flour in a pan for a few minutes until it gets slightly dark in color. Add it to the onions and stir to avoid lumps. Cover with water, salt and cook for ab. 45 min., stirring occasionally.
At the end of cooking, serve the soup with a few slices of cheese, and a drizzle of olive oil or butter.