​Find the largest Onion, I used a Spanish Onion. Peal and core the top center. Place in foil, enough to wrap the entire onion well. Pour oil (I used Olive) in the center and a little around the onion. Chop a large Garlic clove and Fresh Herbs (I used Basil, thyme & rosemary)

Wrap in foil and bake at 300* for 1 hour & 30 minutes. Let cool, pour all the juice in a stock pot. Over medium heat, whisk in 1 heaping spoon full of organic  whole wheat flour until thick, and add 1 cup of water and a half cup Almond milk. Puree the onion and add to the mixture... stir and simmer for 30 minutes. I cut out one slice of the onion to have a few large pieces in the soup. Garnish with green onions and a bit of cheese if you prefer.​​

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