Slice the onion thinly, cook in a little water, add the flour and keep stirring. After a few minutes add 1 litre of pre-prepared vegetable broth and the oregano; cook for fifteen minutes, add salt and pepper, if you wish. Add the Sottolestelle extra-virgin olive oil while blending the mixture. Place 3 Sottolestelle spelt bruschette on each plate, top with the creamed onion and serve.