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