MOOSEWOOD COOKBOOK – 4 to 6 servings
Takes about an hour to prepare
5 cups thinly sliced white or yellow onions
6 tablespoons butter
1 quart of vegetable, beef or chicken stock or water
1 tablespoon tamari
3 Tablespoons dry white wine
¼ teaspoon dry mustard
dash of thyme
few dashes of white pepper
salt to taste – about 1 teaspoon or more
OPTIONAL : 2 small cloves crushed garlic – one teaspoon honey
Cook the onions and garlic if so choosing, lightly salted, in the butter, in a soup kettle or Dutch oven. Cook until brown, over medium heat and add mustard and thyme. Mix well.
Add remaining ingredients. Cook slowly, covered at least 30 minutes. Serve topped with croutons and grated cheese. For the cheese: you can use 4 or so ounced of Swiss, sliced thinly and placed on the soup or 3 ounced os Asiago or parmeson, grated.
I make croutons in a hot skillet, using diced bread, minced garlic, a bit of olive oil and butter. Warm the oil, butter and garlic, add the bread and cook until bread is crisp and brown.