Vegetarian French Onion Soup

Bouquet Garni:
3 bay leaves
12 peppercorns
10 to 12 parsley sprigs
1 sprig fresh thyme or 1 tsp. dried
2 cloves or 3 garlic (whole)

Soup:
4 cup to 6 cup thinly sliced onions
2 teaspoons olive oil
pinch salt
6 cup water or vegetable stock
salt, soy sauce, or light miso to taste
sliced scallion or minced parsley -- for garnish
4 slices to 6 slices French bread -- toasted

Make a bouquet garni by placing bay leaves, peppercorns, parsley, thyme,
and garlic in the center of a 12" square of cheesecloth, and tying the
cloth's ends together. Set aside. In a heavy pot, saute onions in oil over
medium-low heat.Add salt to prevent sticking, and stir frequently. Cover
pot with a lid, but leave it slightly ajar. Onions should saute for 30
minutes to 1 hour. They will reduce to about a third of their original
volume and become sweet and golden. Add water or stock along with the
bouquet garni. Simmer at least 30 minutes. Remove bouquet garni. Season
soup with extra salt, soy sauce, or miso if desired. Place in bowls and
top with French bread. Garnish with scallions or parsley. Serve hot.

Adding miso will give this soup extra flavor. Place a tablespoon in a cup
, add some of the hot soup, stir to dissolve, and pour miso-broth mixture
back into stock.


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