Cream of Onion
Cut the onions coarsely and place them in a saucepan with a lid. Let them dry over low heat for about 20 minutes, adding just a little olive oil. Pass the cooked onions with the immersion blender if you want to leave some filament, otherwise the reel to get a smooth cream.
Then add 1 liter of water at ambient temperature to which you have built a tablespoon of potato starch and salt. Finally, bring to a boil and cook for fifteen minutes, stirring continuously. Potato starch is used only to thicken the cream and, in case you did not want to add it, I recommend you only add 500 ml of water.
Serve the soup and serve topped with olive oil, pepper and plenty of grated cheese.