4 Onions, sliced in half moons

1 teaspoon oil (sesame or olive)

4 cups water

3-4 tablespoons soy sauce or dark miso (hatcho)

Whole grain crutons or toasted bread (Note: Ezikel bread would be best)




In a large pot sauté onions in oil until they start to brown.
Add water, bring to boil. Lower the heat and simmer for 20 minutes.
Add soy sauce or diluted miso. Simmer for 3 minutes longer.
Serve in individual bows and float a few croutons or toast on top of soup.
Add a slice of cheese on top of the croutons or bread and place bowl of soup in a 350 degree oven until cheese has melted.
Cooking Time: 30 minutes
Serves: 4