Ingredients: • 14 ounces "Red Sierra Onions" (wild onions, replace with the white part of scallions) • Olive oil (extra virgin) • 1 clove garlic, peeled and crushed • 1 quart broth (vegetable preferred) • 1 small chile pod, red, hot (Thai , Serrano or Birdseye), seeds and stem removed, chopped • 14 ounces bread, cubed, fried in a little olive oil • 2 ounces Pecorino romano cheese, grated (if unavailable, replace with parmesan) • Salt to taste Preparation: 1. Clean and quarter the onions. 2. In a saucepan, heat the olive oil and cook the garlic until soft. 3. Add onions, cook for 5 minutes and add broth. Season with salt and pepper to taste and cook until soft, about another 5 minutes. 4. Shortly before the mixture is done, add the chile 5. In each of four soup bowls, place bread cubes roasted in a little olive oil. Pour the soup over the bread cubes and sprinkle with the grated cheese. Add salt to taste.
r />Yield: 4 to 6 servings Heat Scale: Mild