to serve 4

• 600 g Red Onions
• 3 Potatoes
• 4 Slices PEMA Protein Bread, toasted
• 200 g Caciocavallo Cheese
• Salt
• Olive Oil
• 1 Chili pepper

Cut the onions finely and gently sweat them in a pan with a little oil. Peel the potatoes and cut them into small cubes, add to the onions together with 1ltr of water, a pinch of salt and bring to the boil.  Allow to gently simmer for about half an hour. 

In the meantime, cut half the cheese into small cubes and grate the other half.  

As soon as the soup is ready, toast the protein bread and rub the chili pepper over it. Serve in a rustic bowl with both the cubed and grated cheese together with the toasted bread.