Onion Tea Soup

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2 tablespoons olive oil
· 4 large onions, sliced thin
· 2 cups low-sodium chicken broth
· 4 cups brewed tea (golden Assam, or any oolong tea)
· 1 bay leaf
· 1 teaspoon ground black pepper
· 2 teaspoons Worcestershire sauce
· 1 tablespoon Sherry or brandy
· 1 tablespoon grated Parmesan cheese
· 4 thin slices French bread (1 ounce each)

Heat the olive oil in a large saucepan. Add the onions and sauté until translucent, 3 to 4 minutes. Add the chicken broth, brewed tea, bay leaf, pepper and Worcestershire sauce. Bring to a boil. Lower the heat and simmer for 30 minutes. Remove the bay leaf. Add the Sherry or brandy.

While the soup is simmering, heat the oven to 400 degrees F. Sprinkle the Parmesan cheese over the bread and place on a baking sheet. Bake for 15 minutes or until crisp and the cheese has melted.

Place a slice of toast in the bottom of each of four soup bowls and pour one quarter of the soup over each.

Serves 4