A simple, classic soup for onion lovers.

8 c. yellow onion, cut in thin half circles
4 tbsp. (1/2 cube) butter
6 c. water
2 lg. cloves garlic, pressed or minced
1/4 c. tamari
2 tbsp. Dr. Bronner's seasoning powder
Garlic croutons (recipe follows)
1/4 lb. shredded Gruyere, Swiss, Mozzarella, or Cheddar cheese, or several tbsp. Parmesan cheese

In a large skillet, melt 2 tablespoons butter. Add and saute 4 cups of the onions, until they're a deep brown, but not burned. The trick is to cook them until they're well browned and tender, yet still have a little firmness. (If the onions do burn, start over--burned onions will ruin the flavor.) Repeat this step with the remaining butter and onions.

In a 3 or 4-quart pot, place all the sauteed onions, the garlic, and the 6 cups water. Bring to a boil; reduce heat and simmer, covered, about 20 minutes, or until soup broth is quite flavorful. Turn burner to lowest heat. Add tamari and Bronner's seasoning powder. Add a little more water, if desired.

Serve hot as is or topped with Garlic Croutons and shredded cheese. (If soup is hot, the cheese will melt right in.) Or pour the soup into oven-proof serving bowls, top with croutons and cheese, and place under the broiler until cheese is melted and bubbly.

GARLIC CROUTONS:

4 tbsp. lightly salted butter, softened
2 tsp. garlic powder
4 slices whole grain bread
Dried parsley

Preheat oven to 350 degrees. Mix softened butter with garlic powder. Spread generously on bread, and sprinkle lightly with dried parsley flakes. Cut into 3/4 inch cubes. Place on a baking sheet and bake until dry to crisp, about 20 minutes. Allow to cool uncovered in a dry place before storing in a closed container, or use immediately. Makes 2 quarts.