Onion Soup Provencal Recipe

Step 1

Saute the onions slowly in oil or butter about 30 minutes or until golden. Add the water and dried herbs. Simmer 30 minutes.

Step 2

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.

* Source: Carl Reisman, Urbana, Illinois * The Herb Companion, August/September 1993 * Typed for you by Karen Mintzias

Things You'll Need

  • 8lb Yellow onions; thinly sliced
  • 1/2c Sunflower oil or butter
  • 2ga Water
  • 1/2c Chopped parsley
  • 2 Bay leaves
  • 1tb Fresh thyme; OR...
  • 1ts -Dried thyme
  • 1ts Celery seed
  • 1ts Fresh ground black pepper
  • -OR to taste
  • 12 Fresh tomatoes
  • -- scalded 10 seconds,
  • -- skinned, and chopped
  • 1c Dry red wine
  • 2tb Fresh basil; OR...
  • 2ts -Dried basil
  • 2tb Fresh marjoram; OR...
  • 2ts -Dried marjoram
  • 1c Barley miso
  • -OR- low-sodium miso
  • Salt; to taste
  • Croutons; for garnish
  • Emmentaler cheese (optional)
  • -- for garnish

About this Author

iChef.com - Recipes, food and cooking information.