onion soup

2 large cooking onions
1 tbs. olive oil
1 med. sized leaks or 3 green onions
4 cloves of grated or pressed garlic
2 tbs. soy sauce
1 bunch of fresh parsley
1/2 tsp. ground dried sage
1/2 tsp. ground black pepper
1/2 of sea salt
4 slices of whole grain bread
1 tsp. onion powder
1 tsp. olive oil
1/2 wheel of Mozzarella style Sheese
dash of sea salt

Finely chop one onion and brown on low-med heat in a large pot with 1 tbs. of olive oil. Add 3 liters of water to pot and bring to a boil. Thinly slice leaks & remaining onion - add to boiling water. Add garlic, soy sauce, parsley (whole bunch - tied), sage, salt and pepper - then reduce heat to simmer. Simmer until 1/2 of original volume (about 1.5h).

In the meantime, cube bread & mix onto a pan with onion powder and olive oil. Add a little salt and pepper, bake at 400F, until crispy, tossing once.

Remove parsley and pour soup into oven safe bowls. Top with gated Sheese, croutons, then Sheese again, & bake in hot oven for 5min.

Serves 4.