Ingredients

• 1 cup chopped onions
• 1 cup Olive Oil
• 6 cups water (boiled)
• 1/2 cup grated cheese (Emmenthal or similar is fine)
• 4 slices white bread
• 1 teaspoon cornstarch
• Salt and freshly ground black pepper, to taste

Instructions

• In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onions and cook, stirring occasionally, until softened and lightly golden, about 5-7 minutes.
• Carefully add the boiling water, along with salt and freshly ground black pepper to taste. Reduce the heat to low and allow the soup to simmer gently for 5-10 minutes, letting the flavors meld.
• In a small bowl, whisk the cornstarch with 1-2 tablespoons of cold water until smooth to create a slurry. Gradually pour the cornstarch slurry into the simmering soup, stirring constantly. Continue to stir for 2-3 minutes until the soup thickens slightly to your desired consistency.
• While the soup is simmering, toast the bread slices until golden brown. Arrange them on individual serving plates or in shallow bowls.
• Ladle the hot soup generously over the toasted bread. Finish by sprinkling a good amount of grated cheese over each serving.