Bouquet Garni
1. Place the bay leaves, peppercorns, parsley, thyme, and garlic in the center of a 12" square of cheesecloth, and tie the cloth's ends together. Set aside.
The Onions
2. In a heavy pot, saute onions in oil over low heat. Add salt to prevent sticking, and stir frequently. Then cover pot with a lid, but leave it slightly ajar.\
3. Onions should saute for 30 minutes to 1 hour. they will reduce to about a third of their original volume and become sweet and golden.
4. Add water or stock along with the bouquet garni. Simmer at least 30 minutes. Remove bouquet garni.
Seasoning the Soup
1. Season soup with extra salt, Bragg's or miso if desired. Taste first to see if it needs any additional salt. Garnish with scallions or parsley. Serve hot.
2. Adding a light miso will give this soup extra flavor. Place a TBS in a cup, add some of the hot soup stir to dissolve and pour miso-broth mixture back into stock. Add more if desired.
3. Serve with fresh bread (bread machine or hand, either way), and a full block of grated cheddar and salad!