CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables |
|
|
1 |
Servings |
INGREDIENTS
2 |
tb |
Olive Oil; (up to 3) |
2 |
|
Large; sweet Yellow Onions, (5-6 cups) (up to 3) |
1/2 |
ts |
Salt plus |
1/2 |
ts |
Brown Sugar plus; (up to 1) |
2 |
tb |
Flour |
3 |
|
Or more large cloves Garlic; peeled plus |
2 |
c |
Carrots; sliced 1/4" thick, (up to 3) |
1/2 |
ts |
Ground Thyme plus |
1 |
ts |
Dry Basil |
2 |
qt |
(8 cups) Vegetable Stock |
2 |
tb |
(heaping) dried Tomato Tapenade* |
|
|
Salt & Pepper |
INSTRUCTIONS
*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@scsn.net> on Feb 27, 1998
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