4 medium to large white or yellow onions
3-4 tablespoons soy sauce or diluted dark miso
1 teaspoon oil, ideally sesame or avocado oil
4 cups broth or water
1 cup shredded Swiss cheese (optional)
whole-grain croutons or toasted bread (optional)
Salt and pepper to taste
Slice the onions into roughly eqivalent medium thick slices and cut them again into half-moons. Shred the Swiss cheese, if you are using it. Sauté the onions in oil on medium heat for about 10 minutes until they start to brown.
Add the broth or water, and bring it to boil. Lower the heat and simmer for 20 minutes. Add the soy sauce or diluted miso. Simmer for 3 minutes longer. Be careful not to boil especially, if using miso.
Serve in bowls adding Swiss cheese or float a few croutons or toast on top of the soup just before serving.
Adapted by Monica Medrek from an IIN recipe