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Onion Soup Provencal

 

50

Yield

5

servings

Prep

30

min

Cook

1

hrs

Ready

1

hrs

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 1052g (37.1 oz)
Amount per Serving
Calories 54039% of calories from fat
 % Daily Value *
Total Fat 23g 36%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 48mg 2%
Total Carbohydrate 27g 27%
Dietary Fiber 16g 66%
Sugars g
Protein 22g
Vitamin A 62% Vitamin C 166%
Calcium 22% Iron 18%
* based on a 2,000 calorie diet How is this calculated?

 

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