Onion Soup

• 1/2 cup extra-virgin olive oil
• 2 plump garlic cloves, peeled and sliced
• 2 pounds Tropea or other sweet onions, halved, thinly sliced crosswise
• 1 tablespoon kosher salt
• 3 cups (one 28-ounce can) Italian plum tomatoes, preferably San Marzano
• 4 cups water
• 6 thick slices country bread
• 1/4 pound chunk of provola or provolone
• 1/3 cup grated pecorino, or to taste
• A heavy saucepan, such as an enameled cast-iron French oven, 4-to-5-quart capacity, with a cover

1. Pour the olive oil into the pot, set it over medium heat, and scatter in the sliced garlic.
2. Let the garlic sizzle for a minute, then fill the pan with the onion slices, and sprinkle the salt over them.
3. Stir the onions so theyre all coated with oil.
4. Cook them slowly, stirring frequently, for 15 minutes or so, until they are reduced in volume and translucent, lightly colored but not browned.
5. Pour in the crushed tomatoes and water (some of which youve used to slosh out the tomato container).
6. Stir in with the onions, cover the pan, bring to a boil, then adjust the heat to keep the soup simmering gently.
7. Cook covered for 45 minutes (the onions should be very tender).
8. Uncover and cook another 15 minutes, or until the soup has reduced by about a quarter.
9. When ready to serve, toast or grill the bread slices.
10. Cut the provola into six or more slices.
11. Put a slice of hot bread in the bottom of each of six warm soup bowls, and lay a slice of the cheese on top.
12. With a big slotted spoon, scoop up the onions and tomatoes from the soup, and drop portions over the bread and cheese in each bowl.
13. Finally, ladle in hot broth to fill the bowls, sprinkle grated pecorino over each, and serve immediately.

extravirgin olive oil, garlic, other sweet onions, kosher salt, italian plum tomatoes, water, country bread, provolone, pecorino, heavy saucepan

Taken from www.epicurious.com/recipes/food/views/onion-soup-372373 (may not work)