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Onion Soup Provencal

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Submitted by LORI20

YIELD

5 servings

PREP

30 min

COOK

1 hrs

READY

1 hrs

Ingredients

8 3.6
POUNDS KG ONIONS
yellow, thinly sliced
½ 118
CUP ML SUNFLOWER OIL
or butter
2 7.6
GALLONS L WATER *
½ 118
CUP ML PARSLEY LEAVES
chopped
2 2
EACH EACH BAY LEAVES *
1 15
TABLESPOON ML THYME
fresh, or 1 teaspoon dried thyme *
1 5
TEASPOON ML CELERY SEEDS
1 1
X X BLACK PEPPER
to taste *
12 12
EACH EACH TOMATOES
fresh, scalded 10 seconds, skinned, and chopped
1 237
CUP ML RED WINE
dry *
2 3E+1
TABLESPOONS ML BASIL
fresh, or, 2 teaspoon dried basil
2 3E+1
TABLESPOONS ML MARJORAM
fresh, or 2 teaspoons dried marjoram
1 237
CUP ML BARLEY MISO *
1 1
X X SALT
to taste *
1 1
X X CROUTONS
to garnish *
1 1
X 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 Arrow up button

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Nutrition Facts

Serving Size 1052g (37.1 oz)
Amount per Serving
Calories 540 39% 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?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
 

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