5 c Onions; thinly sliced,
-(don't use red onions)
6 tb Butter
1 qt Stock or water
1 tb Tamari
3 tb Dry white wine
1/2 ts Dry mustard
1 ds Thyme
A few dashes white pepper
1 ts Salt; up to 2
1 sm Clove garlic; crushed,
-(optional)
1 ts Honey; (optional)
Takes at least 1 hour to prepare.
Cook the onions (and optional garlic), lightly-salted, in the butter
in a kettle. Cook them until very-but-not-too brown. (Use medium heat
to cook them gradually and thoroughly.) Add mustard and thyme. Mix
well.
Add remaining ingredients. Cook slowly, covered, at least 30 minutes.
Serve topped with croutons and grated cheese.
Make your own croutons by sauteeing diced 1" cubes of bread in garlic
butter. Rye or herb breads are great for this. Spread sauteed cubes
on a tray and toast for 15 minutes in a 325 F oven.
