Heat the oil and sauté the onions, parsley and garlic with a pinch of salt for 45-60 minutes so the onions caramelise and turn brown. Making sure to stir frequently. If the onions catch/burn then add in a little water.
After an hour, add in water, milk, bouillon & shoyu and cook for another 5 minutes.
Give it a taste and add more seasoning (shoyu) if necessary. Serve with parsley (and/or croutons).
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