Wash and dry the romaine lettuce. With a kitchen knife, chop the leaves and place them on individual plates.
Cut the bread into cubes and toast it on a cast iron plate, until it becomes crispy and well toasted.
Cut the Parmesan cheese into thin layers.
Whisk the oil, the chopped onions, salt and black pepper together, adding milk in sufficient quantity to obtain a smooth cream.
Sprinkle the lettuce with croutons and the Parmesan cheese.
Calories: 1162kcal | Carbohydrates: 54g | Protein: 65g | Fat: 76g | Saturated Fat: 39g | Cholesterol: 176mg | Sodium: 2250mg | Potassium: 728mg | Fiber: 4g | Sugar: 19g | Vitamin A: 4370IU | Vitamin C: 4.1mg | Calcium: 1913mg | Iron: 4mg