6 1/2 cups water
1 cup milk
1 teaspoon vanilla extract
2 onions, chopped
1 teaspoon salt
Preheat oven to 425 degrees F (220 degrees C).
In a deep pot, combine water, milk, and vanilla extract; bring to a boil. Reduce heat to medium-low, cook until mixture reaches the consistency you like. Stir in chopped onions.
Pour soup into deep pot, and add salt. I like to use whole, hulled chicken breast, but feel free to use any meat. Top with Parmesan cheese and serve.