Asian Onion Soup

2 onions cut in half and sliced thin
6 cloves garlic, sliced
salt and white pepper to taste

Broth
1 medium onion chopped
6 cups + 1 TBS chicken or vegetable broth
1/2 inch fresh peeled ginger, sliced
6 whole cloves
1 cinnamon stick, about 4 inches long
3 star anise
1/2 tsp dried fennel seeds
6 whole dried medium shiitake mushrooms
1 tbs soy sauce
1 tbs molasses

Heat 1 tbs broth in medium soup pot. Sauté first onion in broth ingredient list over medium heat in broth for 5 minutes, stirring frequently, until translucent. Add rest of broth, and next 8 ingredients, and stir. Bring to a boil, reduce heat to medium low, and simmer broth ingredients briskly together for 20 minutes, uncovered. Strain, while still hot, and return liquid to pan. Do not throw away mushrooms. Discard the rest.
While broth is simmering, cut onions in half and slice thin. In separate medium sized stainless steel skillet, heat 1 tbs of soup broth over medium heat. Sauté sliced onions over medium low heat in broth, stirring often for about 15 minutes, until translucent. Add garlic and sauté for another minute.
Slice shiitake mushrooms saved from broth and return to soup along with sautéed onions and garlic. Season with salt and white pepper to taste.

Serves 4