When the days grow shorter and the air becomes crisp, onion soup emerges as a dish capable of warming both body and soul. This soup made with onions, tomatoes, and extra virgin olive oil is a true masterpiece of Umbrian culinary tradition, where simple ingredients blend to create a rich and enveloping flavor. The preparation, which involves slow and patient cooking, allows the onions to release their juices, transforming into a creamy and fragrant mixture, while the tomato adds a note of freshness and acidity, perfectly balancing the sweetness of the onions. This dish is typically served with slices of toasted bread, which not only accompanies the soup but enriches its texture, creating a pleasant contrast on the palate. Onion soup has its roots in the humble cuisine of Umbria, where families would gather around the table to enjoy hearty and comforting dishes, often made with ingredients found at home. There are various regional variations, some of which may include the addition of pancetta or other vegetables, but the essence of onion soup remains unchanged: a dish that celebrates the simplicity and genuineness of the ingredients. Perfect for a Sunday lunch or a winter dinner, onion soup is ideal for warming up the coldest evenings and pairs beautifully with a good local red wine. Prepared with love and dedication, this soup is not just a meal, but an experience that invites you to rediscover the authentic flavors of Umbrian tradition.

Peel the onions and slice them, then place them in a saucepan along with the oil. Season, without frying, add salt, pepper, and the tomato. Cook over low heat for at least an hour, gradually adding water to achieve a not too liquid soup to serve with slices of toasted bread.