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| 8 | pounds | onions, yellow, thinly sliced
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| 1/2 | cup | sunflower oil, or butter
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| 2 | gallons | water
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| 1/2 | cup | parsley, chopped
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| 2 | x | bay leaves
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| 1 | tablespoon | thyme, fresh, or 1 teaspoon dried thyme
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| 1 | teaspoon | celery seeds
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| 1 | x | black pepper, to taste
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| 12 | x | tomato, fresh, scalded 10 seconds, skinned, and chopped
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| 1 | cup | red wine, dry
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| 2 | tablespoons | basil, fresh, or, 2 teaspoon dried basil
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| 2 | tablespoons | marjoram, fresh, or 2 teaspoons dried marjoram
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| 1 | cup | barley miso
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| 1 | x | salt, to taste
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| 1 | x | croutons, to garnish
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| 1 | x | emmentaler cheese, to garnish
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Directions:
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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.
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