Onion Soup Provencal

1 hours Prep: 30 minutes Cook: 1 hours

540 calories per serving view nutrition facts

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8	pounds	onions	yellow, thinly sliced
1/2	cup	sunflower oil	or butter
2	gallons	water
1/2	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	tomato	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

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.

Nutrition Facts

Serving Size 1052g

Amount per Serving

Calories 540 39% of calories from fat