Onion Soup Provencal

Ingredients

1,800 gr onions
120 ml sunflower oil
2 ga water
14 gr parsley
2 bay leaves
6 gr thyme
2 gr thyme
2 gr celery seed
12 tomatoes scalded
240 ml dry wine
4 gr basil
1 gr basil
3 gr marjoram
1 gr marjoram
1 barley miso

Instructions

-ORlow-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. *