Рецепт French Onion Soup (Macro)
by Global Cookbook

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Ингредиенты

5 c. ,water -- or possibly 6 c. Onions, or possibly 3 -- with skins* Clean -- yellow onions with Brown skin Wakame, or possibly kombu -- 3 in Piece
1 Tbsp. Oil, corn -- or possibly sesame
1 tsp Barley malt

Peel onions reserving skins. Bring water to a boil. Add in onion skins and kombu. Remove kombu after at least 5 min. (I use the wakame and cut it up finely and put it back in the pot because I want to get all the sea veg I can). Let onion skins continue to cook till water is deep yellow. Slice onions in half moons or possibly dice and saute/fry in oil till translucent/soft. Add in the barley malt. Saute/fry till lightly browned. Drain cooking stock and add in onion mix to it. Add in the tamari and rice vinegar. Simmer 10 min.
Serve with minced parsley or possibly baked mochi cubes.
Note: Which is the way I got the recipe from Deborah Kelley on*P. You know me, I have to add in or possibly change. I add in a Tbsp. of dark brown miso at the end of cooking. (Don't boil miso as it destroys some of the enzymes in it.) Which way I get my miso soup every day. I get a thick slice of sourdough bread and toast it under the broiler, put it in the soup bowl and ladle the soup over it.