Onion soup provencal

Yield: 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...
1 ts -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...
2 ts -Dried basil
2 tb Fresh marjoram; OR...
2 ts -Dried marjoram
1 c Barley miso

Instructions:

-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