Zuppa di Cipolle Bianche in Crosta

White Onion Soup with Tuscan Toast

1 cup soft Pecorino Toscano cheese
1/4 cup hard Pecorino Toscano cheese
3 medium sliced white onions
8 slices of Tuscan bread toasted on one side only
1/2 cup Toscano extra virgin olive oil
3 oz. all-purpose flour, sifted
3-4 cups of hot water
1 bouillon cube

Peel the onions and slice them thinly. Cook them gently in a pan with the Toscano extra virgin olive oil over a low flame. When translucent, add the flour and stir with a wooden spoon until creamy. Five minutes later add the hot water, the bouillon cube, salt and pepper to taste. Simmer for another ten minutes.

Place the un-toasted side of the Tuscan bread on a cookie tray. Cover the toasted tops with the grated Pecorino Toscano cheese. Place in a preheated oven at 400°F for about 5 minutes, until the cheese has melted.

Pour the hot onion soup into individual tureens, and cover with the slices of Tuscan bread, just out of the oven. Sprinkle some more Pecorino Toscano cheese on the top and serve.

Serves 4