Peel and cut the onions in thin slices. Heat in a pan two spoonfuls of extra virgin olive oil and add the onions, keep the heat low and cook for 20 minutes, stirring occasionally. Add the sugar and flour, mix and cooking it for 5 minutes. Add the white wine, let it evaporate completely. Dilute with the broth, add the bay leaf and keep cooking for 40 minutes on low heat. Remove the bay leaf and add the Almaverde vegetable soup, simmer it for 30-35 minutes again, check that the soup does not dry out, if need ad some vegetables broth. Meanwhile, toast the slices of bread in the oven, sprinkle with pecorino cheese and melt. Place the soup in the plates and in the center put a slice bread of pecorino cheese. Complete with a little of extra virgin olive oil, pink pepper and thyme. Serve it warm.

Recipe and photo made by Tiziana Many food bloggers and food photographer author of the blog "l'ombelico di Venere”