Ingredients

• 21/4 lb. red or golden onions
• 4 tablespoons olive oil
• 1 cup meat stock
• 4 tablespoons almonds (minced)
• 1/2 tablespoon ground cinnamon
• 2 teaspoons honey
• 4 tablespoons grated Pecorino cheese
• 4 slices Tuscan bread
• butter
• pepper

Directions

1. Cut the onions into thin slices. Put them to sauté with the olive oil in a covered earthenware pot on low heat for about 15 minutes. Add broth, cinnamon, honey and almonds and cook for other 20 minutes or until the broth is evaporated.

2. Meanwhile grease the bread with butter and toast it. When the soup is ready pour into four oven-proof bowls placing on each a slice of bread sprinkled with a tablespoon of grated Pecorino cheese. Grill in the oven for a few minutes until the cheese has melted, sprinkle with some pepper and serve.

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