Dinner: Fried Onion Soup (served with fried rice)

Fried Onion Soup. A twist on the Japanese soup served at placed like Benihana's and other steakhouses. We served this as an appetizer when we serve fried rice as a main course.

Broth
10 cups water (4 cups for later)
3 T.  Better than Bouillon ("No chicken" Flavor)
3 large carrots -- chucked
1 large onions -- 1 chucked
2 celery stalks -- chucked
1 teaspoon Garlic -- minced
2 T. soy sauce
To Serve -- chopped green onions and fresh fried onions









Fried Onions
1 Large Onion -- thinly sliced, but still in rings and strings
1/2 cup Pamela's Gluten free Pancake Mix
1/2/ cup rice milk
2 eggs
2 cups coconut oil
Salt


Instructions
Boil water and add the Bouillon. Add the the rest of the broth ingredients except the green onion. simmer for 1 hour. Strain the soup down to a broth and discard the boiled veggies or save for another meal. Add 4 cups of water to the broth.

Slice the onion and mix with the flour in a bowl. Then add the milk and then the eggs. The mixture with be like a big wet dough ball. Use a spoon or tongs to put half the mixture in the oil on medium heat. Use tongs to spread out the onions and dough evenly in the pan. Fry. Use tongs to remove the fried onions. Place them on a few layers of paper towels and salt while hot. Onions can be friend ahead of time.

When it is time to serve the soup. Had about 1/2 of the onions and 1/2 cup green onions to the soup and remove from heat. I place bowls of the remaining onions and green onions in the table so people can add more to the soup or even to the second course.