Yield: 1 recipe
| Measure | Ingredient |
|---|---|
| 8 pounds | Yellow onions; thinly sliced |
| ½ cup | Sunflower oil or butter |
| 2 gallons | Water |
| ½ cup | Chopped parsley |
| 2 \N | Bay leaves |
| 1 tablespoon | Fresh thyme; OR... Dried thyme |
| 1 teaspoon | Celery seed |
| 1 teaspoon | Fresh ground black pepper OR to taste |
| 12 \N | Fresh tomatoes scalded 10 seconds, skinned, and chopped |
| 1 cup | Dry red wine |
| 2 tablespoons | Fresh basil; OR... Dried basil |
| 2 tablespoons | Fresh marjoram; OR... Dried marjoram |
| 1 cup | Barley miso OR- low-sodium miso |
| \N \N | Salt; to taste |
| \N \N | Croutons; for garnish |
| \N \N | Emmentaler cheese (optional) for garnish |
Saute the onions slowly in oil or butter about 30 minutes or until golden. Add the water and dried herbs. Simmer 30 minutes.
Turn off the heat and add tomatoes, wine, fresh herbs, and pepper.
Whisk in miso. Taste and adjust salt and pepper. Reheat, if necessary, over very low heat. Do not boil. Serve with croutons and emmentaler cheese.
* Source: Carl Reisman, Urbana, Illinois * The Herb Companion, August/September 1993 * Typed for you by Karen Mintzias