Title: Onion soup provencal
 Categories: Soups, Vegetarian, Seasonings
      Yield: 1 Recipe
 
      8 lb Yellow onions; thinly sliced
    1/2 c  Sunflower oil or butter
      2 ga Water
    1/2 c  Chopped parsley
      2    Bay leaves
      1 tb Fresh thyme; OR...
      1 ts -Dried thyme
      1 ts Celery seed
      1 ts Fresh ground black pepper
           -OR to taste
     12    Fresh tomatoes
           -- scalded 10 seconds,
           -- skinned, and chopped
      1 c  Dry red wine
      2 tb Fresh basil; OR...
      2 ts -Dried basil
      2 tb Fresh marjoram; OR...
      2 ts -Dried marjoram
      1 c  Barley miso
           -OR- low-sodium miso
           Salt; to taste
           Croutons; for garnish
           Emmentaler cheese (optional)
           -- for 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.
  
  * Source: Carl Reisman, Urbana, Illinois * The Herb Companion,
  August/September 1993 * Typed for you by Karen Mintzias