Onion Soup Provencal
Yield
5 servingsPrep
30 minCook
1 hrsReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | pounds |
onions
yellow, thinly sliced |
|
| ½ | cup |
sunflower oil
or butter |
|
| 2 | gallons |
water
|
*
|
| ½ | cup |
parsley leaves
chopped |
|
| 2 | each |
bay leaves
|
*
|
| 1 | tablespoon |
thyme
fresh, or 1 teaspoon dried thyme |
*
|
| 1 | teaspoon |
celery seeds
|
|
| 1 | x |
black pepper
to taste |
*
|
| 12 | each |
tomatoes
fresh, scalded 10 seconds, skinned, and chopped |
|
| 1 | cup |
red wine
dry |
*
|
| 2 | tablespoons |
basil
fresh, or, 2 teaspoon dried basil |
|
| 2 | tablespoons |
marjoram
fresh, or 2 teaspoons dried marjoram |
|
| 1 | cup |
barley miso
|
* |
| 1 | x |
salt
to taste |
*
|
| 1 | x |
croutons
to garnish |
*
|
| 1 | x |
emmentaler cheese
to garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3.6 | kg |
onions
yellow, thinly sliced |
|
| 118 | ml |
sunflower oil
or butter |
|
| 7.6 | l |
water
|
*
|
| 118 | ml |
parsley leaves
chopped |
|
| 2 | each |
bay leaves
|
*
|
| 15 | ml |
thyme
fresh, or 1 teaspoon dried thyme |
*
|
| 5 | ml |
celery seeds
|
|
| 1 | x |
black pepper
to taste |
*
|
| 12 | each |
tomatoes
fresh, scalded 10 seconds, skinned, and chopped |
|
| 237 | ml |
red wine
dry |
*
|
| 3E+1 | ml |
basil
fresh, or, 2 teaspoon dried basil |
|
| 3E+1 | ml |
marjoram
fresh, or 2 teaspoons dried marjoram |
|
| 237 | ml |
barley miso
|
* |
| 1 | x |
salt
to taste |
*
|
| 1 | x |
croutons
to garnish |
*
|
| 1 | x |
emmentaler cheese
to garnish |
*
|
Directions
Sauté 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.
