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Name: French Onion Soup (Macro)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: French
Ingredients: 2 ts Vinegar, rice; Wakame; or kombu -- 3 in; 1/4 c Tamari; 1 tb Oil, corn -- or sesame; 1 ts Barley malt; Clean -- yellow onions with; Piece; Onions; or 3 -- with skins*; Brown skin; 5 c ;water -- or 6 cups

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INGREDIENTS

2 ts Vinegar, rice
Wakame; or kombu -- 3 in
1/4 c Tamari
1 tb Oil, corn -- or sesame
1 ts Barley malt
Clean -- yellow onions with
Piece
Onions; or 3 -- with skins*
Brown skin
5 c ;water -- or 6 cups

INSTRUCTIONS

*Peel onions reserving skins. Bring water to a boil. Add onion skins and kombu. Remove kombu after at least 5 minutes. (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 until water is deep yellow. Slice onions in half moons or dice and saute in oil until translucent. Add the barley malt. Saute until lightly browned. Drain cooking stock and add onion mixture to it. Add the tamari and rice vinegar. Simmer 10 minutes. Serve with chopped parsley or baked mochi cubes. Original Posters Note: That is the way I got the recipe from Deborah Kelley on *P. You know me, I have to add or change. I add a tablespoon of dark brown miso at the end of cooking. (Do not boil miso as it destroys some of the enzymes in it.) That 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. Food & Wine RT [*] Category 8, Topic 42 Message 1 Thu Sept 09, 1993 J.LEE5 [Janet] at 22:15 EDT Reformatted for MM:dianE Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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French Onion Soup (Macro)

2 ts Vinegar, rice
 Wakame; or kombu -- 3 in
1/4 c Tamari
1 tb Oil, corn -- or sesame
1 ts Barley malt
 Clean -- yellow onions with
 Piece
 Onions; or 3 -- with skins*
 Brown skin
5 c ;water -- or 6 cups

*Peel onions reserving skins. Bring water to a boil. Add onion skins and  kombu. Remove kombu after at least 5 minutes. (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 until water is deep yellow. Slice  onions in half moons or dice and saute in oil until translucent. Add the  barley malt.  Saute until lightly browned. Drain cooking stock and add  onion mixture to it. Add the tamari and rice vinegar. Simmer 10 minutes.  Serve with chopped parsley or baked mochi cubes.    Original Posters Note: That is the way I got the recipe from Deborah  Kelley on *P.  You know me, I have to add or change. I add a tablespoon of  dark brown miso at the end of cooking. (Do not boil miso as it destroys  some of the enzymes in it.)  That 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.    Food & Wine RT [*] Category 8, Topic 42 Message 1 Thu Sept 09, 1993 J.LEE5  [Janet]            at 22:15 EDT  Reformatted for MM:dianE    Recipe By     :    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (61g)
Recipe Makes: 1 Servings

Calories: 50
Calories from Fat: 1 (2%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 3128.7mg		108 %
Potassium 129.2mg		3 %
Total Carbohydrate 6.8g		2 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 6g
Protein 6.4g		9 %
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Calories per serving: 50

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