In a saucepan over intense heat, put the grains with water until it boils, remove the white foam if formed; add the broth cube, salt, pepper and cumin, and then cover the saucepan over low heat.
Put the oil and butter in a frying pan, stir the onion until it wilts and turns brown, and add it to the soup.
Allow the soup to boil over low heat, covered until level.
Serve hot with crunchy bread.
