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Onion Soup, French II (D/P, TNT)
Source: Adapted from Mollie Katzen's "Moosewood Cookbook"
Serves: 4

2 tablespoons butter (we've also used oil)
4 to 6 large yellow onions, thinly sliced
1/2 teaspoon dry mustard
Dash of thyme
4 cups water
1/4 cup Tamari sauce (or more, to taste)

Cook onions in butter or oil over medium heat until they are starting to wilt.

Add mustard and thyme, stir and cover. Continue cooking over medium to low heat until the onions are soft and brown. This could take an hour or more, depending on how you like the onions.

Add water and Tamari, bring to a boil and then simmer for another 15 to 30 minutes. Taste and adjust seasonings (add salt and pepper, if that's your thing).

Poster's Notes:
When we make this, I also make croutons by sautéing cubed bread in garlic butter until the butter is all absorbed, then toasting until crisp. We serve with croutons and cheese on top (the classic cheese for this is Swiss, but my family prefers Monterey Jack), browned under the broiler.

Posted by Jackie Horowitz

Nutritional Info Per Serving: N/A