Onion-garlic soup with sun-dried tomatoes
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive Oil; (up to 3) |
| 2 | Large; sweet Yellow Onions, (5-6 cups) (up to 3) | |
| ½ | teaspoon | Salt plus |
| ½ | teaspoon | Brown Sugar plus; (up to 1) |
| 2 | tablespoons | Flour |
| 3 | Or more large cloves Garlic; peeled plus | |
| 2 | cups | Carrots; sliced 1/4\" thick, (up to 3) |
| ½ | teaspoon | Ground Thyme plus |
| 1 | teaspoon | Dry Basil |
| 2 | quarts | (8 cups) Vegetable Stock |
| 2 | tablespoons | (heaping) dried Tomato Tapenade* |
| Salt & Pepper | ||
Directions
*NOTE: (a mash of dried Tomatoes, Olive Oil, & Garlic available jarred from your specialty grocer, or make your own) In a medium to large stockpot, heat Oil on low. Slice Onions medium thin & quarter. Add Onions to pot, cover, & heat over low for 15 minutes, stirring occasionally. Remove cover & add Salt & Brown Sugar. Raise heat to medium & stir frequently for 15-20 minutes. Do not let Onions stick to bottom of pot. Add Flour & stir for 3 minutes.
Add 1 cup Vegetable Stock, Garlic, Carrots, Thyme. & Basil. Cover & simmer for 5 minutes. Add remainder of Stock & heat to simmer. Stir in Tapenade.
(A whisk may be handy) Season with Salt & Pepper to taste. Serve with a crusty bread.
Serves: 4
Posted to recipelu-digest by molony <molony@...> on Feb 27, 1998