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Onion Soup Provencal

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CATEGORY CUISINE TAG YIELD
Vegetables, Grains, Dairy Vegetarian Soups, Vegetarian, Seasonings 1 Recipe

INGREDIENTS

8 lb Yellow onions; thinly sliced
1/2 c Sunflower oil or butter
2 ga Water
1/2 c Chopped parsley
2 Bay leaves
1 tb Fresh thyme; OR… Dried thyme
1 ts Celery seed
1 ts Fresh ground black pepper OR to taste
12 Fresh tomatoes scalded 10 seconds, skinned, and chopped
1 c Dry red wine
2 tb Fresh basil; OR… Dried basil
2 tb Fresh marjoram; OR… Dried marjoram
1 c Barley miso OR- low-sodium miso
Salt; to taste
Croutons; for garnish
Emmentaler cheese (optional) for garnish

INSTRUCTIONS

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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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