1 cup sherry or dry white wine
4 large yellow onions, thinly sliced into circles
8 to 10 cloves garlic, finely chopped
1 tablespoon whole wheat or unbleached white pastry flour
4 cups veggie broth
.5 teaspoon black pepper
Salt or low sodium soy sauce to taste
6 slices French bread, toasted
In a large heavy stockpot, heat wine until bubbling. Add the onions and reduce heat to medium. Cook onions slowly, stirring frequently, for at least 20 minutes, until they become paste like. (If you cook the onions too quickly, they'll taste bitter). Add garlic and continue to cook 5 to 10 minutes until garlic begins to look brown. Add flour, stir well, and cook 2 minutes.
Add stock and bring to a boil. Reduce heat and simmer 20 minutes. Season with pepper and salt or soy sauce. Ladle soup into bowl and float a slice of toasted
bread on top of each.