Onion-garlic Soup With Sun-dried Tomatoes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | 1 | Servings | ||
INGREDIENTS
| 2 | T | Olive Oil, up to 3 |
| 2 | Large, sweet Yellow Onions | |
| 5-6 cups up to 3 | ||
| 1/2 | t | Salt plus |
| 1/2 | t | Brown Sugar plus, up to 1 |
| 2 | T | Flour |
| 3 | Or more large cloves Garlic | |
| peeled plus | ||
| 2 | c | Carrots, sliced 1/4" thick |
| up to 3 | ||
| 1/2 | t | Ground Thyme plus |
| 1 | t | Dry Basil |
| 2 | qt | 8 cups Vegetable Stock |
| 2 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 428
Calories From Fat: 246
Total Fat: 27.9g
Cholesterol: 0mg
Sodium: 1343.9mg
Potassium: 918.1mg
Carbohydrates: 42.8g
Fiber: 8.6g
Sugar: 14.5g
Protein: 5g