Onion soup provencal

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 Bay leaves
1 tablespoon Fresh thyme; OR... Dried thyme
1 teaspoon Celery seed
1 teaspoon Fresh ground black pepper OR to taste
12 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
Salt; to taste
Croutons; for garnish
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

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