800 g golden onions
1 bay leaf and 4 sage leaves
70-80 g bacon
55 g flour
2 l vegetable broth
100 g grated Pecorino Romano PDO cheese
8 slices of home-made bread
Extra virgin olive oil
Preparation time: 40 minutes
Cooking time: as required
For 4 people
Slice the onions after having peeled them. Brown them in oil for some minutes with 40 g of bacon and flavourings, then cover them with the vegetable broth. Add a little salt and pepper.
After 25 minutes, blend the ingredients and add flour, and mix to dilute it. Put the casserole again on the flame and let the soup thicken.
Line the bread on a plate, season it with 80 g of Pecorino Romano PDO cheese and put it into a 190°C preheated oven.
Pour the soup in the dishes, add oil and the remaining Pecorino Romano POD, some dices of bacon previously toasted in the other pan, add the toasted bread and serve.