This soup is a Calabrian recipe that combines Tropea onions (the red queen of Calabria), potato, chili, stale bread & Caciocavallo cheese. I added a touch of fennel seed (although not traditional).

Serves 6-8 people (leftovers are even better reheated the next day)

250ml olive oil (or lard, which is traditional)

4 lbs Tropea Onions (or shallots), peeled and thinly sliced

1 Tbsp Salt (potentially more needed at end of cooking; taste and adjust before serving)

2 tsp pepper

2 tsp fennel seed (optional)

1-2 tsp Peperoncino flakes (more or less depending on how much heat you like)

2 medium potatoes, washed and grated. Squeeze out the excess water using a kitchen towel

Splash of White Wine

3L Water OR 2L Vegetable or Chicken Stock and 1L Water

1 Small Loaf of Stale Bread, torn or cubed

250-300 grams Caciocavallo cheese, grated

In a large heavy bottomed pot heat the oil or lard over medium heat. Add the onions and stir to coat in fat.

Add the fennel seed, peperoncino, salt and pepper, stir. Cook over medium low heat for 25-30 minutes until the onions are a light golden brown.

Add the grated potatoes and stir. Cook for 5 minutes more. Deglaze the pot with a splash of white wine and use a wooden spoon to scrap the brown bits off the bottom of the pot.

Remove 1/3 of the mixture and puree. Return to pot and stir to combine. Add the water (or stock and water) and simmer for 15-20 minutes.

Taste for seasoning, adjust with salt/pepper (may not be necessary if you used stock instead of just water)

Preheat broiler. Ladle soup into oven safe bowls, top with bread pieces and caciocavallo. Place bowls on an oven tray and broil until golden brown and bubbly. Be careful, they will be very hot!