Onion Soup

6 Tbsp. butter
5 cups thinly sliced yellow or white onions
2 small cloves garlic, minced
1/2 tsp. dry mustard
dash of thyme
1 quart stock or water
1 Tbsp. tamari
3 Tbsp. dry white wine
salt and pepper to taste
1 tsp. honey (optional)
croutons
grated cheese

Heat butter in saucepan; add onions and garlic and cook over medium heat until brwn and tender. Stir in mustard and thyme, then add remaining ingredients except croutons and cheese. Cover and cook slowly, at least 30 minutes. Top with croutons and cheese. Makes 4-6 servings.

From: Moosewood Cookbook