• 1 cup chopped onions
• 1 cup Olive Oil
• 6 cups water
• 1/2 cup grated cheese (Emmenthal is fine)
• 4 slices white bread
• 1 teaspoon cornstarch
• Salt and pepper for the taste

Fry the onion in the oil until slightly brown. Add the water (should be boiled), pepper, salt and let it simmer at low fire for about 5-10 minutes. Mix the cornstarch with some water, and pour it into the soup. Stir for a few minutes and the soup will thicken slightly. Toast the slices of bread and put them on plates. Pour the soup on top and sprinkle with the grated cheese.