Place the butter and a drizzle of olive oil in a pan, then melt and add the onions cut into slices; Cook over low heat for 6/8 minutes, then add flour.

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When the onions are soft and dry, add the vegetable stock (hot) and continue cooking for another 20 minutes.

Toast in a pan some bread, cut into regular pieces with some evo oil, salt and pepper and keep aside.

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Cut thin slices of Moliterno al Vino and keep aside.

Serve by seasoning the soup with salt and pepper and place in a bowl with bread croutons on the bottom and the cheese on top that will melt with the heat, then garnish with chives.