Serves 4 persons
- 3-4 large onions
- ½ litre (1 pint) chicken stock
- 1 litre (2 pints) water
- 2 tbsp olive oil
- Grated cheese
Preparation method: Finely slice the onions and place in an earthenware pot with the chicken stock, water and olive oil. Boil for 2½-3 hours. Season to taste.
Suggestion: After serving the soup, top each dish with a little grated cheese.
Serve straight from the pot.