This is a typical Calabrian dish, but it is also a favorite in some Puglian villages. In Italy, and maybe in some Italian specialty stores in the U.S., the wild onions can be found in jars in oil. They have a very distinctive taste, like (unedible) daffodils, which are botanically a close relative. Most likely though you will have to use scallions.
14 ounces "Cipuddizze" (wild onions, replace with the white part of scallions)
Olive oil (extra virgin)
1 clove garlic, peeled and crushed
1 quart broth (vegetable preferred)
1 small chile pod, red, hot (Thai , Serrano or Birdseye), seeds and stem removed, chopped
14 ounces grey bread, stale, cubed, fried in a little olive oil
2 ounces Pecorino romano cheese, grated (if unavailable, replace with parmesan)
Salt to taste
Clean and quarter the onions.
In a saucepan, heat the olive oil and cook the garlic until soft.
Add onions, cook for 5 minutes and add broth. Season with salt and pepper to taste and cook until soft, about another 5 minutes.
Shortly before the mixture is done, add the chile.
In each of four soup bowls, place bread cubes roasted in a little olive oil. Pour the soup over the bread cubes and sprinkle with the grated cheese. Add salt to taste.