Ballasch Onion Soup

6 large onions

2 tablespoons olive oil

4 tablespoons Bragg Liquid Aminos (see note)

2 quarts chicken stock

1 quart water

1 loaf Asiago cheese bread

2 cups grated Pecorino Romano cheese (sheep variety)

Cut the onions lengthwise to form thin slices of onion and saute with the olive oil and aminos in a large fry pan (it works well to do two batches of onion frying and adding 2 tablespoons liquid aminos to each batch). Continue cooking the onions until they are completely caramelized. This should take about 20 minutes.

Pour the chicken stock and water into a large stock pot and bring to a boil; add the caramelized onions and continue to boil for another 10-15 minutes.

Serve with a slice of bread and cheese on top.

Serves 12.