2 Large Onions
2 Tablespoons Olive Oil
4 Cups Water
1/4 Cup Bragg's Liquid Aminos
(or Soy Sauce)
1 or 2 Bay Leaves
2 Cloves of garlic (if you want)
1/4 teaspoon Thyme
(I also added French Bread & Vegan Cheese to top it off)
I chopped the onions, but next time I think I will use my food processor to get those pretty long thin slices like at a restaurant.
In a medium size saucepan, add olive oil and onions. I used medium high heat to brown or carmelize the onions. It takes at least a half hour, but if you want to help the process along a bit, add a pinch of sugar or sucanat after about 10 minutes into the process.
I probably should have cooked them a little longer, but I was getting impatient.
At this point, if you want to add a clove of garlic, saute it for only about a minute with the onions. Remember, a clove is only one of the little compartments, not the whole bulb!
Next, add water (I use distilled--just don't much trust what comes out of the faucet), Liquid Aminos or soy sauce, bay leaves & thyme.
Simmer on low heat for about 30 minutes. I put the lid on and stirred it occasionally. After simmering, remove the bay leaves--if you leave them in it makes a bitter taste. Basically, your soup is done. All you have left is presentation.