Onions cook down patiently for over half an hour until deeply caramelized, then sherry, thyme, and brown stock simmer into a dark, savory soup finished with tamari and rice vinegar and topped with whole grain croutons.
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In 1-gallon pot, heat oil over medium flame and sweat onions with salt until translucent. Lower heat, and continue to sweat until onions begin to soften and color, stirring often to prevent burning. Continue until onions are caramelized (brown and soft), about 30-40 minutes . Add black pepper, sherry, and garlic and continue cooking until sherry reduces and garlic softens.
Add thyme sprigs, bay leaf, and brown stock. 20-25 minutes .
Season to taste with tamari and vinegar.
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