Cheese Soup

Toast the bread, later spread with butter and sprinkle generously with the grated cheese. Cut the onions into fine slices and sauté them leisurely in the butter until translucent. In an ovenproof soup pot, place a layer of bread slices, followed by a layer of onions, followed by another layer of bread slices, this time covered with peeled, seeded and mashed tomatoes, and so on. Finish with a layer of onions with a little tomato and a tiny bit of grated cheese.

Press a funnel almost all the way to the bottom of the pot and pour the soup in leisurely until the entire surface is light with the lid closed. Put the pot on the fire without the lid and cook for 30 minutes. Then, using the funnel, replace the evaporated liquid by adding a small amount of soup and put it on the stove for 60 minutes.

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