French Onion Soup



8 large onions, peeled and sliced

4 T whole wheat pastry flour

8 cups water

4 vegetable bouillon cubes

1 1/2 cups white wine

Fresh parsley (3-4 handfuls)

2 tsp thyme

2 bay leaves

1 tsp salt

1 tsp ground pepper



In a large skillet, saute onions in water until soft and lightly brown. Add a few more tablespoons of water if the onions stick. Sprinkle with flour. Add water, stirring. Crumble bouillon cubes and add to pan. Add spices and bring to a boil. Cook for about 20 minutes. Turn off heat and add wine to finish.

Optional: place a thick slice of whole wheat bread or baguette in bottom of bowl then top with soup.