Cook the onions whole in the water on low heat for 20 min. Remove and set aside, also set aside the onion water.
In the meantime, blanch (scald) the almond kernels, rinse with cold water and peel. Whisk together with the onion water (you will have about 3/4 of the original mixture left: top up with a tiny bit of water in case a tiny bit more evaporates). Mix until you get a nice white liquid. Filter through a dish, sieve or gauze to keep the almond milk.
Chop the cooked onions and fry them with the butter in a frying pan. Heat the almond milk until it boils. Remove from heat, add the onions, pour into a soup bowl on narrow slices of bread.
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