Aquacotta

In a large pot, combine the onions and water. Turn the heat to medium and cook the onions for 15 minutes or until they soften. Remove the onions with a slotted spoon and reserve the liquid.

In a large skillet, heat the oil. Add the onions, tomatoes, celery, basil, salt, and pepper. Bring to a boil and simmer for 15 minutes.

Add the onion cooking broth to the vegetables and bring just to a simmer. Add more salt and pepper if you like.

Break the bread into chunks. In bowls, layer the vegetable mixture with the bread chunks, ending with vegetables and broth, until the bowls are three-quarters full.

Top each bowl with a poached egg and grated cheese. Serve at once.