Preparation time: 30 min.
Cooking time: 1-2 hrs.
Difficulty: Easy - for beginners
Dietary guidance: v v n g d
1 - TBS Olive Oil
2 - TBS Buttery Spread (I like Earth Balance)
6 - Large Onions, Yellow or White,
about 4 lbs., halved-cut pole to pole and cut thin slices
1/2 - tsp sea salt or vege-sal
2 - cups water
1/2 - c. white grape juice or sherry
(if using the white grape juice also add a 1/2 tsp lemon juice)
4 - cups Chicken flavored broth or vege broth
(to make chick flavor use McKays Seasonings 1 TBS per cup of water)
2 - cups Beef-like Broth
(to make use McKays Seasonsings or alittle bit of Kitchen bouquet in water)
1 - Bay leaf (remove at end of cooking)
3 - TBS Braggs Aminos (or low-sodium soy sauce like Tamari)
In bottom of Stock Pot melt the buttery spread and add the oil and onions and sea salt. Carmelize the onion lightly. The carmelized onions intensify the flavors.
Add in the rest of the ingredients and cook on very low heat for an hour or two.
If using sherry, Add 1/4 c. of water and the sherry and cook to evaporate alcohol.
* Serving suggestion: Toast a piece of French Bread under the broiler add alittle soy cheese sprinkle on the top of the bread and place into the center on top of the soup in the bowl. Buon Appettite. (The soup itself is Gluten Free)